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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell 200g pistachios and blend in blender until finely chopped. | 2. Peel 200g almonds and blend in blender until finely chopped also. (almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away). | 3. In a large bowl, mix the chopped almonds and pistachios together with 2 Tbsp caster sugar, 1 Tbsp rose water and 1 Tbsp orange blossom water. | 4. Cover and set aside. | 5. Syrup: In a large saucepan, add 300ml water until boiling. | 6. Add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes. | 7. Add 1 Tbsp rose water and ! tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved. | 8. Remove from heat and allow to cool whilst preparing and cooking the Baklava. | 9. Take a medium sized glass baking dish and grease with butter. | 10. Lay 1 sheet fillo pastry on top. | 11. Melt 250g butter in a pan. | 12. Brush 1 Tbsp onto pastry (use more if needed). | 13. Layer another sheet of pastry on top then again brush with butter. | 14. Do this until 1/2 of the pastry has been used. | 15. Uncover prepared nut mixture and pour on top of the pastry layers. | 16. Layer sheet of pastry on top of the mixture and brush with butter. | 17. Repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!). | 18. Cut diamond or square pattern into the pastry layers with a knife. | 19. Bake for 20mins at 180c. | 20. Increase temperature to 220c for 15mins until the pastry is golden brown. | 21. Once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed. | 22. Allow to cool, then enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	450			-	-	-	-
pistachio	200			137760.0	6683.82	4959.36	11148.72
almond	200	g		1768.0	0.0	0.0	200.0
caster sugar	2	tablespoons		-	-	-	-
rose water	1	tablespoon		0.0	0.0	0.0	0.0
orange blossom water	1	tablespoon		-	-	-	-
butter	250			21375.0	982.125	667.875	1800.0
butter				21375.0	982.125	667.875	1800.0
water	300			0.0	0.0	0.0	0.0
sugar	450		granulated	143910.0	27003.6	4504.5	2246.4
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rose water	1	tablespoon		0.0	0.0	0.0	0.0
orange blossom water	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.