Baklava with walnuts
Thin layers of filo, chopped nuts and honey syrup. Convenient to cut into small portions for the holiday table.
Option: brown raisins and roasted peanuts
90 min · 20 servings
Per serving
Approximately 243 kcal Protein: 4.9 g Fat: 15.0 g Carbohydrates: 24.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Peanut, Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Filo dough - 400 g
- brown raisins - 100 g
- roasted peanuts - 260 g
- Butter - 180 g
- Honey – 180 g
- Water – 120 ml
How to cook
- For the syrup, heat the honey with water, boil over low heat for 3-5 minutes and cool. Melt the butter separately.
- Chop nuts and dried fruits.
- Layer the buttered phyllo and filling.
- Cut into small diamond shapes before baking.
- Bake for 45–50 minutes at 180°C until golden brown. Pour the cooled syrup over the hot baklava and let it soak.
Products for the recipe
- Raisins brown — 100 g for the recipe. Cut into large pieces.
- Roasted peanuts — 260 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. Dried fruits have been added to the nut filling, the proportions have been changed, and honey syrup without additional sugar. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Baklava with Pistachio Nuts · CC BY-SA 4.0