Greek baklava from filo pastry with pistachios and almonds – detailed cooking recipe. Share with friends: 
Time: 2 hours. Difficulty: medium Quantity: 28 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr blanched almonds
- 170 gr raw or roasted walnuts
- 170 gr raw or roasted pistachios
- 450 gr filo dough (thaw)
- 2/3 Art. Sahara
- 1/4 Art. water
- 1 tsp rose water
- 1 cinnamon stick broken into 2-3 pieces (13 cm long) or 2 tsp ground
- 225 gr. melted ghee
- For syrup: 1 and 1/4 tbsp. honey
- 1 and 1/4 Art. water
- 1 and 1/4 Art. Sahara
- 1 cinnamon stick
- 1 piece (5 cm.) Of fresh orange peel
Recipes with similar ingredients: filo dough, walnuts, pistachios, almonds, syrup, Orange zest, cinnamon, pepper fragrant honey
Recipe preparation:
- Preheat the oven to 180 ° C. Put a cinnamon stick and fragrant pepper in a grinder for spices and grind. In the bowl of a food processor put almonds, walnuts, pistachios, sugar, ground spices and grind well, but not pasta or powder: about 15 quick inclusions in the “pulse” mode. In a small spray bottle, mix water and rose water.
- Cut the filo dough sheets to fit the metal shape 33x23x5 cm. Lubricate the bottom and sides of the mold with butter, put sheet of dough and grease it with butter. Repeat the same steps 9 more times so that a total of 10 sheets of filo dough are laid out. From above thinly spread 1/3 of the nut mixture. Plentifully sprinkle with pink water. Lay out another 6 sheets of filo dough, greasing each butter, then another 1/3 of the nuts and sprinkle rose water.
- Repeat with 6 more sheets of dough, creamy butter, remaining nuts and rose water. Cover the filling 8 sheets of filo dough, greasing each with butter. Surface also grease generously with butter. Put the mold in the oven and bake baklava for 30 minutes. Remove from the oven and cut into 28 squares. Put the mold back in the oven and keep baking for another 30 minutes. Remove the baklava from the oven set on a wire rack and cool for 2 hours, then water syrup.
- Cook the syrup in the last 30 minutes. cooling down baklava. In a pan of 4 liters. mix honey, water, sugar, stick cinnamon, orange peel and put on a strong fire. Stir occasionally until sugar dissolves. When the mixture boil, cook it for 10 minutes, stirring occasionally. Take off pan from the heat and discard the orange peel and stick cinnamon.
- When the baklava has cooled for 2 hours, cut it again over outlined lines. Pour the hot surface evenly syrup so that it penetrates into the incisions and along the edges of the form. Give stand, not covering, until completely cooled. Cover and before keep at room temperature for at least 8 hours or all night. Store, covered, at room temperature for up to 5 days.
