Combine the nuts, cinnamon in a food processor, pulse 10 times. Remove and add butter, and blossom water, set aside
Melt the 350g butter and brush over the individual sheets of phyllo after 6-8 layer are complete, spoon a small amount of the nut mixture, roll the pastry into a long log , cut into small 2" or 3" pcs.
Combine all the syrup ingredients in a pan and bring to a boil, after 3-4 mins turn off heat and let stand. Be sure to cool syrup completely before pouring on baklava...
***The cooled syrup will keep the pastry crispy, not soggy if warm or hot!
Brush each piece with melted butter. Place the bakava fingers in to the oven for 6-10 mins ~~at; 375? or until golden brown. Remove and let sit for about 10mins.
Pour syrup over baklava in a pan and let sit over night.
A refined take on a classic/historical sweet treat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (663g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 4571 (100%)|
|Amt Per Serving||% DV|
|Total Fat 507.9g||677 %|
|Saturated Fat 314.7g||1573 %|
|Monounsaturated Fat 136.2g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 1312.8mg||404 %|
|Sodium 3540.4mg||122 %|
|Potassium 332.1mg||9 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 15g|
|Protein 10.9g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4575
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