Baklava
- Preparation time: 35 minutes
- Cooking time: 30 minutes
- Makes: 12 portions
Ingredients
- 100g pecans, chopped
- 50g pumpkin seeds, chopped
- 50g hazelnuts, chopped
- ½ tsp cinnamon
- ½ tsp cardamon
- 55g honey
- 1 pack (270g) filo pastry
- 100g butter, melted
- 125g golden caster sugar
- 100ml water
- 1 tsp orange zest
Method
-
Preheat the oven to 200˚C /180˚C fan / Gas Mark 6.
-
In a bowl, combine chopped pecans, pumpkin seeds, hazelnuts, cinnamon and cardamom with the honey.
-
Place a sheet of filo pastry into a 25x15cm baking tray and brush with butter. Continue this process until half the pack of pastry has been used.
-
Spread the nut mixture evenly over the pastry.
-
Place the other half of filo sheets on top of the nut mixture, continuing the buttering and layering process until the whole pack is used. Any remaining butter should be poured over the top.
-
Cut 12 portions into the baklava and bake for 30 minutes or until golden brown.
-
Meanwhile, place the sugar and water into a pan with orange zest. Bring the syrup to a boil and then allow to simmer until it resembles runny honey.
-
Remove the baklava from the oven and pour all of the syrup over evenly.
-
Allow to cool fully before serving.
| Nutrient | Per portion (71g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 292 | 410 |
| Protein | g | 4.2 | 5.8 |
| Sodium | mg/mmol | 90/3.9 | 127/5.5 |
| Potassium | mg/mmol | 99/2.5 | 140/3.5 |
| Phosphorus | mg/mmol | 68/2.2 | 96/3.1 |
| Calcium | mg/mmol | 35/0.9 | 49/1.2 |
- Terms & Conditions
- Privacy Policy
- Cookies Policy
- Accessibility Policy
- © 2025 Nestlé Health Science
Vitaflo International Ltd, Suite1.11, South Harrington Building, 182 Sefton Street, Brunswick Business Park, Liverpool L3 4BQ, UK Nutritional helpline: +44 (0)151 702 4937