Baklava, Walnut

by Editorial Staff


Prep Time 40 mins
Total Time 12 hrs 40 mins
Course Dessert
Cuisine European
Servings (Default: 1)


  • 550 g puff pastry, 2 packs.
  • 600 g walnuts, finely chopped
  • 1 pinch (s) salt
  • 100 g corn, round, or breadcrumbs
  • 100 g suar
  • 1 teaspoon cinnamon, ground
  • 75 g butter, liquid
  • 50 g pistachios, finely chopped

For the cast:

  • 500 ml water
  • 500 g suar
  • 1 pinch (s) salt
  • 0.25 stick ¼ cinnamon
  • 0.5 teaspoon ½ cardamom
  • 1 piece (s) lemon (s), juice it
Baklava, Walnut
Baklava, Walnut


  1. 1 baking sheet with parchment paper
  2. Liquefy butter, turn on the oven to 200 ° C, preheat.
  3. Roll up 1 packet of puff pastry, brush with butter, put baking paper on top and place a baking sheet over it, hold tight, turn over, peel the paper from the puff pastry, brush with butter.
  4. In a bowl, finely chop the walnuts and mix together the corn, sugar, salt and cinnamon. Now distribute this mixture on the greased puff pastry.
  5. Now put the last layer of buttered puff pastry on top and butter the top after removing the paper, spread the pistachios on top.
  6. Bake in the oven at 190 degrees until golden.
  7. After cooling, cut into squares or diamonds with a sharp knife.
  8. For the syrup:
  9. Bring water, sugar and cinnamon to the boil in a saucepan, stirring constantly, and boil for about 10 minutes until a syrup mixture is formed.
  10. Remove the syrup from the heat, stir in the lemon juice, pour the still hot syrup onto the baklava.
  11. Let it steep for a few hours, overnight would be ideal
  12. Own recipe

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