Baklava is a traditional Middle Eastern dessert known for its rich, sweet, and nutty flavors. This recipe for Walnut and Pistachio Baklava combines the crunch of walnuts and pistachios with the sweetness of honey and zesty notes of lemon, making it a delectable treat for any occasion.
- To ensure your baklava is perfectly crispy, be sure not to over-saturate the layers with butter. Lightly brush each layer instead.
- Let the baklava sit for a few hours after baking to allow the flavors to meld together; it tastes even better the next day.
- Cut your baklava before baking to make it easier to serve once it’s baked and cooled.
- If you prefer a more traditional flavor, omit the garlic from the ingredients.
- Toast the nuts lightly before using them to enhance their flavor.
With its layers of flaky pastry, rich nuts, and sweet syrup, this Walnut and Pistachio Baklava is sure to impress your guests and satisfy your sweet tooth. Enjoy this delightful dessert on its own or as a perfect ending to a sumptuous meal.
Nutrition Facts | |
---|---|
Serving Size | 70 grams |
Energy | |
Calories 400kcal | 20% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 24g | 7% |
Fiber 2.74g | 7% |
Sugar 18g | 18% |
Fat | |
Fat 33g | 39% |
Saturated 10g | 34% |
Cholesterol 44mg | - |
Vitamins | |
Vitamin A 140ug | 16% |
Choline 20mg | 4% |
Vitamin B1 0.15mg | 13% |
Vitamin B2 0.06mg | 5% |
Vitamin B3 0.41mg | 3% |
Vitamin B6 0.25mg | 15% |
Vitamin B9 27ug | 7% |
Vitamin B12 0.00ug | 0% |
Vitamin C 0.89mg | 1% |
Vitamin E 0.41mg | 3% |
Vitamin K 3.54ug | 3% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.47mg | 53% |
Iron, Fe 1.15mg | 10% |
Magnesium, Mg 44mg | 11% |
Phosphorus, P 130mg | 10% |
Potassium, K 220mg | 7% |
Selenium, Se 2.38ug | 4% |
Sodium, Na 3.56mg | 0% |
Zinc, Zn 0.93mg | 8% |
Water | |
Water 6g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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