This traditional baklava features layers of crisp filo pastry filled with a spiced mixture of walnuts and pistachios, baked to golden perfection and soaked in a fragrant honey-lemon syrup for an irresistible sweet finish.
Ingredients extracted via AI
Ingredients
226 g unsalted butterwalnutspistachios0.25 Šálka sugar1 ČL cinnamon1 balenie filo pastry1 Šálka water0.5 Šálka sugar1 Šálka honey1 lemon
Procedure generated via AI
Melt 1 cup (226 grams) of unsalted butter over medium-low heat until warm and fully melted, but not too hot.
Meanwhile, chop the walnuts and pistachios into small pieces, leaving some texture for crunch.
Combine the chopped nuts with 1/4 cup sugar and 1 teaspoon cinnamon, mixing well.
Unwrap the filo pastry and thaw it overnight in the fridge or let it sit at room temperature for about 3 hours. Trim the sheets with a sharp knife to fit your baking dish.
Keep the filo covered with a damp cloth or plastic wrap to prevent it from drying out.
Brush a thin layer of melted butter over the bottom of the baking pan.
Layer 10 sheets of filo pastry in the pan, brushing each layer lightly with melted butter.
Evenly spread about one cup of the nut mixture over the filo layers and gently smooth it out.
Add 6 more layers of filo pastry, brushing each one with butter.
Sprinkle another cup of the nut mixture on top, then cover with an additional 6 buttery filo layers.