Ingredients
Filo pastry of 400 g, sheets, in alternative yufka (Turkish bread) pastry
200 gm of walnuts
200g of pistachios nuts
60 ml of honey
15 ml of rosewater
60 ml of fresh lime juice
100 g of melted butter slices
100g almonds
2 eggs white
2.5 g, cinnamon
250g of sugar
Preparation
Cautiously split the pastry sheets cutting them in correspondence to fit the baking container and then wrap it up with a moist cloth.
Grind the almonds and walnuts in a fine texture. Also grind the pistachios nuts but keep them a bit crude as compared to the other nuts.
Fluff up the egg whites until they get stiff and mix them in the honey, nuts, cinnamon and rose water.
Rub the baking container with butter, and fill pastry and mixture of nuts alternately along with putting butter on each pastry sheet.
When finished with a pastry sheet bake in a preheated oven (200°C/400°F with fan) for about 30 minutes.
In the meantime put the sugar into a pan with 250 ml water, boil for 1 minute.
Remove from the heat, keep it for cooling to some extent and then mix it in the lemon juice. Take out the baked Baklava from the oven and progressively immerse with the syrup, though still hot. Let it get cool.
Decorate by putting some ground pistachios above. Cut into different shapes like squares or rectangles to serve to your loved ones.
Want to know more? If you have a question, contact at The Baklava Factory. To see more recipes like this one, check out our Blog.
