How do you store Baklava with walnuts and pistachios?

Name: Baklava with walnuts and pistachios soaked in orange blossom syrup
Yield: 14 pieces
Ingredients: Baklava:; 1 package of phyllo dough (8 sheets); 150 g pistachios + 1 handful extra for garnish; 150 g walnuts; 1 tsp cinnamon; 1 pinch fleur de sel; 200 g butter; Syrup:; 250 g cane sugar or honey; 150 ml water; 3 lemon zest strips; 2 star anise; 1 cinnamon stick; 1-2 tbsp orange blossom water; Requirements:; Baking tray (approx. 19 x 27 cm); Bamboo stick

In an airtight container in the refrigerator: up to 1 week In the freezer: up to 3 months

Baklava with walnuts and pistachios soaked in orange blossom syrup

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Baklava is a delicious, crispy pastry made of phyllo dough, filled with ground nuts and drenched in a fragrant sugar syrup. This recipe is super simple because I roll the layers of phyllo dough and nuts instead of stacking them. Oh yes, and I flavor the syrup with lemon zest, cinnamon, and star anise for an extra deep, warm flavor—so delicious! Definitely a must-try.

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Ingredients

What do you need?

Quantity: 14 pieces

Baklava:
1 package of phyllo dough (8 sheets)
150 g pistachios + 1 handful extra for garnish
150 g walnuts
1 tsp cinnamon
1 pinch fleur de sel
200 g butter

Syrup:
250 g cane sugar or honey
150 ml water
3 lemon zest strips
2 star anise
1 cinnamon stick
1-2 tbsp orange blossom water

Requirements:
Baking tray (approx. 19 x 27 cm)
Bamboo stick

Baklava:
1 package of phyllo dough (8 sheets)
150 g pistachios + 1 handful extra for garnish
150 g walnuts
1 tsp cinnamon
1 pinch fleur de sel
200 g butter

Syrup:
250 g cane sugar or honey
150 ml water
3 lemon zest strips
2 star anise
1 cinnamon stick
1-2 tbsp orange blossom water

Requirements:
Baking tray (approx. 19 x 27 cm)
Bamboo stick

Preparation method

How do you make this?

Preparing the butter:
Let the butter melt and gently foam until it turns light in color and has a nutty aroma.
Making the nut filling:
Chop or grind the pistachios and walnuts finely.
Mix them with the cinnamon and a pinch of fleur de sel.

Processing the phyllo dough:
Carefully roll out the phyllo sheets.
Place one sheet on your work surface and cover the remaining sheets with a damp towel to prevent drying out.
Brush the sheet with melted butter.

Rolling the baklava:
Sprinkle a thin layer of the nut mixture over the phyllo dough.
Place a bamboo stick at the bottom of the dough and fold the dough over it.
Roll the dough tightly and push the sides slightly inward to create a wrinkled effect (you may want to watch an instructional video for this technique).
Place the roll in the baking pan and repeat this process with the remaining sheets and nut filling.

Baking:
Preheat the oven to 150-160°C.
Bake the baklava for 35 minutes until they are beautifully golden brown.

Making the syrup:
Put the cane sugar (or honey), water, lemon zest, star anise, and cinnamon stick in a saucepan.
Bring to a boil and let simmer gently for 5 minutes.
At the end, add 1 to 2 tablespoons of orange blossom water and stir.

Finishing touches:
As soon as the baklava comes out of the oven, pour the warm syrup completely over it.
Sprinkle with extra finely chopped pistachios.

Tips

For extra crispy baklava you can only cut the rolls into pieces after baking.
Store the baklava in the fridge or freeze them.
To make them crispy again, heat them briefly in the oven at 160 ° C.