M C R C 0 0 9 0 1 8 3 0 _ B O _ B a k l a v a - 0 1 3 _ F 3 9 M C R C 0 0 9 1 4 9 2 3 _ S E _ B a k l a v a - 0 0 7 M C R C 0 0 9 0 0 5 3 0 _ N F _ B a k l a v a - 0 0 8 _ R Z 0 S w e e t b a k i n g S m a l l b a k e d i t e m s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g

Ingredients | For 60 servings

Universal pan

Mixture:

10-12 sheets filo pastry

350 g butter

Nut mixture:

150 g almonds

150 g walnuts

150 g pistachios

½ tsp ground cinnamon

1 generous pinch ground cloves

Syrup:

675 g sugar

175 g honey

500 ml water

In addition:

Butter for the universal pan

Per serving

171 kcal, 19 g carbs, 10 g fat, 2 g protein,

1,5 BU

Preparation

1 | Let the frozen filo pastry defrost as per the

instructions on the packaging.

2 | Heat the butter in a saucepan; skim the light-

coloured foam little by little.

3 | Chop the almonds, walnuts and pistachios

very finely. Mix the almonds, walnuts and half of

the pistachios with the seasonings.

4 | Cut the pastry sheets to the size of the

universal pan and cover with a damp cloth. Keep

four pastry sheets for the final layer of pastry. Any

remaining pastry will also be used for the layers.

5 | Grease the universal pan. Place a sheet of

pastry into the universal pan and coat it with the

melted butter. Repeat this process three times.

Sprinkle the fourth layer with approx. 80 g of the

nut mixture.

6 | Place a sheet of pastry onto the nut mixture,

brush with butter, place the next sheet of pastry

on top, brush it with butter as well and then

sprinkle the nut mixture on top. Repeat the

process approx. four times. Use any remaining

pastry for this too. Finally, brush the pastry

sheets placed to one side with butter and add

them to the top.

P r e h e a t f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 C o o k i n g t i m e 1 0 t r u e

7 | Cut the baklava into strips approx. 3x5 cm long

using a sharp knife, sprinkle with water and bake

as indicated.

f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 C o o k i n g t i m e 3 5 - 4 0 m i n u t e s 3 5

f a l s e U n i v e r s a l p a n , l e v e l 3 T o p / b o t t o m h e a t i n g

U n i v e r s a l p a n , l e v e l 3 A s s i s t o p e r a t i o n m o d e : c a k e s o n t h e b a k i n g t r a y B a k i n g w i t h P e r f e c t B a k e

Cakes and small baked items | 193

8 | For the syrup, add the sugar, honey and water

to a deep saucepan and heat up while stirring. Let

the syrup simmer for approx. 20 minutes. Skim

the light-coloured foam in the process. Pour the

syrup evenly over the hot baklava and sprinkle

with the remaining pistachios.

9 | Leave the baklava to stand for at least an hour

until the syrup has soaked in. The baklava can be

kept for several days unrefrigerated.

Setting procedure:

Baking with PerfectBake