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12 Serves
90 Mins
10 g
48 g
24 g
Preheat your oven and prepare the baking pan by lightly greasing it with melted unsalted butter.
Ingredients, vitamins, and health benefits
Unsalted Butter
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FrenchVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
419 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Layer the phyllo dough sheets into the baking pan, brushing each sheet generously with melted unsalted butter using a pastry brush.
Spread the finely crushed pistachios evenly over the middle layers of the buttered phyllo dough.
Continue layering the remaining phyllo sheets, brushing each with butter, then cut the baklava into diamond shapes using a sharp knife.
Bake in the preheated oven until the pastry is golden brown and crisp.
Pour the cooled sugar syrup over the hot, freshly baked baklava and allow it to soak for several hours before serving.
Phyllo Dough
Pistachios
Sugar Syrup
Vitamin A
93 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g