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


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

To shape

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

Sugar syrup

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

How it's done

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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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