Baklava

Baklava IMAGE Author: Canadian Living Credits: Baklava IMAGE

Sweet, flaky baklava is the perfect dessert to serve with tea at the end of a meal. Make sure your phyllo pastry is completely thawed before working with it, and don't worry if it tears—there are so many layers, no one will ever notice.

  • Portion size 32 servings
  • Credits : Canadian Living: Holiday Baking 2014

Ingredients

  • 225 g salted shelled pistachios
  • 225 g walnuts
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 egg whites
  • 10 sheets phyllo pastry thawed
  • 10 tablespoons butter melted
Topping:
  • 1 1/2 cup granulated sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon orange blosson or rose water
  • 3 tablespoons finely chopped salted shelled pistachios

Method

In food processor, pulse together pistachios, walnuts, sugar, cinnamon and cardamom until mixture resembles coarse crumbs. In bowl, beat egg white until foamy; fold into pistachio mixture. Set aside.

Cut phyllo sheets in half crosswise to make 12 1/2- x 9-inch (32 x 23 cm) sheets; cover with damp towel.

Brush 13- x 9-inch (3.5 L) cake pan lightly with butter. Place 1 phyllo sheet in bottom of pan; brush lightly with butter. Repeat with 7 more phyllo sheets.

Spread half of the pistachio mixture over top. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with 3 more phyllo sheets. Top with remaining pistachio mixture. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with remaining phyllo sheets; brush top layer lightly with butter.

Using sharp knife, cut through layers lengthwise to make 4 strips. Cut diagonally into 1-inch (2.5 cm) wide strips. Bake in 350?F (180?C) oven until golden brown, about 45 minutes.

Topping: Meanwhile, in saucepan, cook sugar with 3/4 cup water over medium-high heat until dissolved. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Remove from heat; stir in lemon juice and orange blossom water. Let cool slightly. Pour over hot baklava; sprinkle with pistachios. Let cool completely in pan, about 1 hour. (Make-ahead: Cover and store at room temperature for up to 24 hours.)

Nutritional facts per piece: about

  • Fibre 2 g
  • Sodium 96 mg
  • Sugars 12 g
  • Protein 3 g
  • Calories 190.0
  • Total fat 12 g
  • Potassium 122 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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