Ingredients
Hint:
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
kochen@bettybossi.ch
Filling
To shape
Sugar syrup
Utensils
One large, rectangular tray, greased
How it's done
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Filling
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.
| 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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