Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400ml (14fl oz) melted butter
- 1kg (2lb 4oz) thin sheet filo pastry
- 300g (10oz) chopped pistachios
- 225g (8oz) sugar
- -- S Y R U P :
- 200g (7oz) sugar
- 150ml (5fl oz) water
- 1 tablespoon lemon juice
- 1 teaspoon ground cardamom
- 1 tablespoon rosewater
Directions
First make the syrup by dissolving sugar in water. Stir over medium heat until sugar dissolves, then add lemon juice, rosewater, cardamom and stir. Bring to the boil and simmer for 5minutes. Set aside to cool.
Make the filling by combining the pistachios, cardamom and sugar. Set aside.
Grease a baking tray about 33x27x5cm (13x10x2inches) deep with the melted butter.
Spread one filo sheet in the tray, and brush generously with butter. Repeat this method by stacking 10 filo sheets.
Spread the filling onto the filo sheets.
Spread and butter 15 filo sheets individually on top of the layer of filling, to make the top and final layer.
Cut into diamond shapes before baking.
Pour remaining melted butter on top. Bake in oven at 200 ºC (400 ºF) Gas mark 6 for 20-30 minutes or until the surface turns to light golden brown. Remove baklava from oven and pour the cool syrup on top.
Category:Arabian Recipes
Category:Arabian Desserts