Summary

Ingredients

• 1 pack Yufka pastry sheets
• 100 g almond (s), chopped
• 50 g walnuts, chopped
• 50 g cashew nuts, chopped
• 150 g clarified butter or hee
• 6 cardamom pods
• 1 teaspoon cinnamon
• 1 teaspoon spice mixture (coffee spice)
• 1 packet orange peel flavor
• 1 lemon (s)
• 375 grams sugar
• 250 ml water
• 150 ml orange liqueur

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Instructions

1. The coffee spice is a mixture of rock candy, dark chocolate, coffee beans, allspice, nutmeg, vanilla and cloves.
2. Chop the kernels and mortar the spices. Lightly toast the chopped kernels without fat, toss the spices once through.
3. Preheat the oven to 200 ° C top / bottom heat. Grease a baking dish. Squeeze the lemon.
4. Slowly melt the clarified butter in a saucepan. Open the package of Yufka dough and cut the pastry sheets to the size of the shape. Place two sheets of pastry in the mold and brush with a little clarified butter. Repeat until 1/3 of the leaves are used up. Spread half of the core mixture on the dough sheets and work the second third of the sheets again in layers. Spread the remaining seeds on top and place the last third of the pastry sheets in the mold, coat them in layers with fat and press firmly inwards at the edges with a spoon handle.
5. Cut the baklava into rectangles or diamonds with a sharp knife. Bake in the oven on the lower rack at 200 ° C for about 30 minutes.
6. For the syrup, put the sugar, water and lemon juice in a saucepan and bring to the boil. Stir well and add the orange cake.
7. Pour the syrup over the baklava immediately after baking and top it off with the orange liqueur, tablespoon at a time. Let cool down and enjoy