Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 191 kcal
, Fat: 9 g
, Carbohydrate: 23 g
, Protein: 3 g


32 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150g shelled almonds, finely chopped
130g walnut kernels, finely chopped
2tbsp sesame seeds
2tbsp sugar

To shape

500g strudel pastry (yufka filo pastry)
100g butter, melted, left to cool a little

Sugar syrup

3 ½dl water
350g sugar
4tbsp lemon juice
4tbsp liquid honey
1 ½tbsp rose water
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One rectangular tin

How it's done


Mix the almonds, walnuts, sesame seeds and sugar.

To shape

Unfold the pastry sheets. Place 2 sheets of pastry in the tin, brush with a little butter, repeat 3 times. Spread the filling on top, place another 2 sheets of pastry on top, brush with butter, repeat until there are no pastry sheets remaining. Make diamond-shaped incisions.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place on a tray.

Sugar syrup

Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the warm baklava, leave to cool.

Good to know
Note: Instead of 500 g of yufka filo pastry, use 3 packs of strudel pastry.
Tip: Cover and leave to infuse in the fridge. The baklava will taste even better after 2 days.

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