12 Serves
109 Mins
Preheat your oven and prepare the baking pan by lightly greasing it with melted butter.
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TurkishVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
30 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
526 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
28 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Layer the phyllo dough sheets into the baking pan, brushing each sheet with melted butter using a pastry brush.
Spread the chopped nut mixture evenly over the layered phyllo sheets.
Continue layering the remaining phyllo sheets on top, brushing each with butter, then cut the pastry into diamond or square shapes.
Bake in the preheated oven until golden brown and crisp.
Pour the prepared honey or sugar syrup over the hot baklava immediately after removing it from the oven to allow it to soak in.
13
g71
g10
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