Baklava
Mix the almonds, hazelnuts/walnuts and 50g of
pistachios together with 4 tablespoons of sugar and
¼ teaspoon of cinnamon. Melt butter and leave to cool
down. Grease the baking dish and preheat the oven to
200°C (180°C for fan-assisted ovens).
TURKEY
Lay the sheets of dough (20 in a pack) on top of each
other and turn the baking dish upside down to cut
around it with a sharp knife.
Butter the cut out dough sheets and put them next to
each other in the baking dish. After arranging 5 sheets
spread half of the nut mix on them, continue with
another 5 sheets, add the rest of the nut mix on top
and finish with another 5 dough sheets. Take a sharp
knife and cut the entire pile into diamond-shaped pieces.
Butter the pieces again and bake them for about 25
minutes until golden brown (keep an eye on the time!)
While the Baklava is in the oven, boil the 150ml water
together with the honey and the rest of the sugar until it
forms a syrup. Add a squeeze of lemon juice
(not too much though) and leave to cool down.
Take the Baklava out of the oven, let it cool down for
about 5 minutes. Pour the syrup on top of it, sprinkle
the rest of the pistachios and leave to further cool down.
150 g
100 g
75 g
200 g
chopped hazelnuts/walnuts
ground almonds
chopped pistachios
sugar
¼ TSp cinnamon
250 g butter
450 g doughsheets (filo pastry)
125 ML honey
150 ML water
½ lemon