Baklava
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Baklava

This traditional oriental delight looks good, tastes good and will give you enough energy to run a marathon.

Chris Lüscher

Ingredients

4-serving
  1. 150 Grams Walnuts
  2. 100 Grams Almonds , peeled
  3. 75 Grams Pistachio
  4. 200 Grams Sugar
  5. 0.5 Teaspoon Cinnamon Ground
  6. 250 Grams Butter
  7. 500 Grams Fillo Sheets
  8. 125 Millilitres Honey
  9. 150 Millilitres Water
  10. 1 Lemon

Method

30 mins
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    Coarsely grind or chop the walnuts, almonds and pistachio nuts.

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    Mix the walnuts, almonds, 50g of the pistachio nuts, the cinnamon and 4 tbsp. of sugar.

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    Melt the butter in a pan.

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    Cut the fillo leaves to the size of your baking pan by stacking them on top of each other, putting the pan on top of them and cutting around it with a sharp knife.

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    Butter the baking pan, add 1/4th of the fillo leaves one by one, basting each one generously with the melted butter. Add 1/3rd of the nut mixture on top of it.

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    Continue making layers with another 1/4th of the fillo leaves, followed by 1/3rd of the nut mixture and so on. The top layer will thus be fillo leaves.

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    Cut the finished "layer cake" into rhomboid shapes using a sharp knife.

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    Bake at 200C for approximately 25 minutes or until gold brown.

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    While the baklava is in the oven, gently heat the honey, the water and the remaining sugar until you obtain a thick syrup. Add a dash of lemon juice and some lemon zests.

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    Let the syrup cool down a little. Take the baklava out of the oven and let it stand for 5 to 10 minutes.

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    Slowly pour the syrup over the baklava. Decorate with the remaining pistachio nuts and let stand to cool down completely.

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