Baklava / Ortien Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 pack strudel sheets
- 200 g nuts, coarsely round
- 300 g suar
- 125 g honey
- 1 lemon (s)
- butter
Print Recipe
Pin Recipe Instructions
- Cut the pastry sheets to the size of the baking sheet. Mix the nuts well with 100 g sugar.
- Grease a baking sheet. Lay out 4 layers of pastry sheets and put a little butter between each layer. Then alternately layer the sugar-nut mixture and 1 sheet of pastry on top of each other. Put 4 sheets of pastry on top that have been greased with butter.
- Cut the strudel with a sharp knife into diamond-shaped pieces and bake in the oven over medium heat, 180 ° C, for approx. 15 minutes.
- Boil the remaining sugar with honey, lemon wedges and 2.5 dl water for 15 minutes. Pour half of the sugar water over the baked baklava. Let cool down.
- Before serving, pour the remaining sugar water over the baklava.
- Tip:
- Suitable as a dessert or coffee pastry.
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