12 Serves
74 Mins
Preheat your oven to 175°C and lightly grease a baking pan with melted butter.
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TurkishVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
8 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a mixing bowl, combine the crushed walnuts, cinnamon, and a pinch of salt using a wooden spoon.
Layer the phyllo dough in the baking pan, using a pastry brush to coat each sheet with melted butter.
Spread the walnut mixture evenly over the layers of phyllo dough and continue layering the remaining sheets on top.
Use a sharp knife to cut the baklava into diamond shapes before placing the baking pan into the oven to bake until golden brown.
While baking, prepare the syrup in a sauce pan by simmering sugar, honey, and water, then pour the finished syrup over the hot baklava immediately after removing it from the oven.
13
g71
g10
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