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12 Serves
96 Mins
Preheat your oven to 175°C and lightly grease a rectangular baking pan with melted butter.
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TurkishVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
50 mg / 4,700 mgSodium
215 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a mixing bowl, combine the ground walnuts, sugar, and cinnamon to create the filling.
Layer the phyllo dough sheets in the baking pan, using a pastry brush to lightly coat each sheet with melted butter.
Spread the walnut filling evenly over the middle layers of the phyllo dough, then continue layering the remaining sheets on top.
Use a sharp knife to cut the layered pastry into diamond or square shapes before placing it in the oven to bake until golden brown.
While baking, simmer honey, sugar, and water in a saucepan to create the syrup, then pour it over the hot baklava immediately after removing it from the oven.
89
g28
g45
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Moroccan