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12 Serves
80 Mins
Preheat your oven to 175°C and lightly grease a baking pan with melted butter.
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TurkishVitamin 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
78 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
281 mg / 4,700 mgSodium
440 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
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Finely chop the pistachios using a chefs knife and mix them in a bowl with a pinch of sugar.
Layer the phyllo dough sheets into the baking pan, brushing each sheet generously with melted butter using a pastry brush.
Spread the chopped pistachios evenly over the middle layers of the phyllo dough.
Continue layering the remaining phyllo dough sheets, brushing each with butter, and cut the baklava into diamond shapes before baking.
Bake in the oven until golden brown and crisp, then pour warm syrup over the hot baklava immediately after removing from the oven.
89
g28
g45
g
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Moroccan