Baklava with walnuts and almonds
10 servings
90 minutes
Baklava with walnuts and almonds is a refined dessert that originates from Turkey, a country with a rich culinary tradition. Its flaky pastry, soaked in butter and filled with aromatic nut filling with cinnamon and cloves, offers a harmony of taste – a crispy texture and the sweetness of honey syrup. This dessert symbolizes the hospitality and coziness of Eastern cuisine, perfectly complementing a cup of strong Turkish tea or coffee. The combination of walnuts and almonds gives baklava a rich nutty flavor that unfolds with each bite. It is not just a sweet treat but a true work of culinary art that conveys the spirit of traditions and the luxury of Eastern indulgence.
1
Mix the ground almonds, coarsely chopped walnuts, cinnamon, and cloves. Melt the margarine with the butter.
- Chopped almonds: 400 g
- Shelled walnuts: 600 g
- Cinnamon: 3 teaspoons
- Ground cloves: 0.5 teaspoon
- Butter: 100 g
- Margarine: 100 g
2
Layer 4 sheets of dough on a baking tray, brushing each layer with oil and sprinkling a little nut mixture.
- Filo (phyllo) pastry: 500 g
- Butter: 100 g
- Shelled walnuts: 600 g
3
Sprinkle a thick layer of nuts in the middle of the dough and cover it with the next 4 layers of dough with butter and nuts.
- Shelled walnuts: 600 g
- Filo (phyllo) pastry: 500 g
- Butter: 100 g
4
Cut the pie into small square portions. Pour the remaining oil over it. Bake for 30-40 minutes at 175 degrees.
- Butter: 100 g
5
Dissolve sugar and honey in 400 g of water, add vanilla, lemon zest, and cognac. Boil for 5 minutes and let it cool slightly. Pour the syrup over the finished baklava and let it soak.
- Sugar: 600 g
- Honey: 100 g
- Vanillin: pinch
- Lemon: 0.5 piece
- Cognac (brandy): 2 tablespoons
