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Baklava

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.9583
Energy (kCal)6040.4825
Carbohydrates (g)267.3859
Total fats (g)551.2445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In Advance: In a saucepan, bring the honey, water, sugar, orange rind and juice, and cinnamon to a boil. Boil over low heat for 10 minutes, remove from heat and allow to cool. | 2. Grease a shallow baking pan. Line with 4 phyllo sheets, brushing each one with melted butter (use a pastry brush). | 3. Spread a layer of ground nuts evenly over the pyllo. Drizzle some melted butter and syrup on top. | 4. Cover with 2 additional sheets, brushing each with butter, and repeat this procedure 3 times. Cover the last layer of nuts/butter/syrup with the remaining sheets of phyllo (still brushing every sheet with butter). | 5. Press the philo against the rim of the pan, trim with a sharp knife if necessary. Cut through the top layers of phyllo diagonally to make about 24 equal diamond shapes. | 6. Bake in a 350-degree oven for 30 minutes. Increase the heat to 400 degrees F and bake 10-15 minutes more, or until golden brown. | 7. Pour cooled syrup on top and let the baklava cool. Slice all the way through the previous slices to make 24 diamond-shaped bars. Brush the top with the remaining butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    honey 2 cups - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    cinnamon 1 teaspoon - - - -
    orange 1 tablespoon grated rind 5.2875 1.3219 0.1058 0.0135
    orange juice 1 tablespoon 6.975 1.6119999999999999 0.1085 0.031
    phyllo pastry 14 - - - -
    butter 1 cup melted 1368.0 62.856 42.744 115.2
    walnut 2 cups toasted 3854.24 0.0 0.0 436.0

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



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