Hazelnut Baklava Recipe

Recipe By Slurrp

Hazelnut Baklava is a delicious and rich dessert that originated in the Middle East. It is made with layers of flaky phyllo pastry filled with a sweet and nutty mixture of ground hazelnuts, sugar, and spices. The baklava is then soaked in a fragrant honey syrup, which adds a sticky sweetness to the dessert. This indulgent treat is perfect for special occasions or as a sweet ending to a meal.

4.2
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3hr 30minstotal
3hr 30m.total
Hazelnut Baklava
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ingredients serve

Ingredients for Hazelnut Baklava Recipe

  • 0.08 Package Of Phyllo Pastry Sheets
  • 0.17 cup Ground Hazelnuts
  • 0.08 cup Granulated Sugar
  • 0.08 teaspoon Ground Cinnamon
  • 1/50 teaspoon Ground Cloves
  • 0.08 cup Melted Butter
  • 0.08 cup Honey
  • 0.08 cup Water
  • 0.08 tablespoon Lemon Juice

Directions: Hazelnut Baklava Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
  • STEP 2.In a bowl, mix together ground hazelnuts, sugar, cinnamon, and cloves.
  • STEP 3.Layer half of the phyllo sheets in the baking dish, brushing each sheet with melted butter.
  • STEP 4.Spread the hazelnut mixture evenly over the phyllo sheets.
  • STEP 5.Layer the remaining phyllo sheets on top, brushing each sheet with melted butter.
  • STEP 6.Using a sharp knife, cut the baklava into diamond or square shapes.
  • STEP 7.Bake in the preheated oven for about 45 minutes, or until golden brown and crispy.
  • STEP 8.While the baklava is baking, prepare the honey syrup by combining honey, water, and lemon juice in a saucepan.
  • STEP 9.Bring the syrup to a boil, then reduce the heat and simmer for 10 minutes.
  • STEP 10.Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over it.
  • STEP 11.Allow the baklava to cool completely before serving.
  • STEP 12.Store any leftovers in an airtight container at room temperature for up to a week.

Cooking Tips

  • Make sure to thaw the phyllo pastry according to the package instructions before using.
  • To prevent the phyllo sheets from drying out, cover them with a damp towel while working.
  • For easier cutting, you can chill the baklava in the refrigerator for a couple of hours before slicing.
  • Serve the baklava with a sprinkle of crushed hazelnuts on top for added crunch and flavor.

Storage and Serving

  • Baklava is best served at room temperature or slightly warmed.
  • You can serve it as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Leftover baklava can be stored in an airtight container at room temperature for up to a week.
Nutrition
value
524
calories per serving
33 g Fat10 g Protein49 g Carbs6 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    10g
  • Carbs
    49g
  • Fiber
    6g

MacroNutrients

  • Carbs
    49g
  • Protein
    10g
  • Fiber
    6g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    4mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    2mg
  • Phosphorus
    176mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp