Baklava
Richard Fletcher
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Ethnic:
Middle Eastern
Main Ingredient:
Phyllo leaves
Categories:
Dessert
Meal Type:
Dessert
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:35 minutes
Cook Time:50 minutes
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The first time I had baklava was in Athens Greece in 1971. I first made baklava in New York City during the seventies. Of course everyone looked forward to this dish. It is absolutely delicious. This dish has pistachios, walnuts, honey, rose water and saffron. |
Ingredients
- 20 sheet package phyllo dough
- 1 cup chopped pistachios
- 1 cup chopped walnuts
- 1 cup melted butter
- 3/4 cup white sugar
- 1/16 teaspoon saffron
- 1 1/4 cups water
- 1 1/4 cups honey
- 1/8 teaspoon rose water
Recipe
Preheat oven to 375
Unroll phyllo. Cover phyllo with a damp cloth to keep it from drying out.
Place two sheets of phyllo in the bottom of a buttered baking dish.
Brush phyllo generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used.
Place baklava in oven and bake for 20 minutes or until baklava turns golden brown.
While baklava is baking create sauce by combining sugar and water in a small saucepan over medium heat and bringing to a boil. Stir in honey and saffron. Turn off heat
Remove the baklava from the oven when it is golden brown and pour sauce mixture on top.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Baklava Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories1460 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 84g | 129% |
| Saturated Fat 33g | 166% |
| Monounsaturated Fat 27g | |
| Polyunsaturated Fat 18g | |
| Trans Fat 2g | |
| Cholesterol 122g | 41% |
| Sodium 472mg | 20% |
| Potassium 608mg | 17% |
| Total Carbohydrate 169g | 56% |
| Dietary Fiber 7g | 29% |
| Sugars 110g | |
| Protein 21g | 42% |
| Vitamin A | 31% |
| Vitamin C | 5% |
| Calcium | 8% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |