Baklava

Name: Baklava
Yield: 40 triangular pieces
Ingredients: 6 ounces (170 g) pistachios; 6 ounces (170 g) pecans; 6 ounces (170 g) walnuts; 4 ounces (115 g) light brown sugar; 1 teaspoon (1.5 g) ground cinnamon; ½ teaspoon (1 g) ground cloves; Grated zest of 2 small oranges; ½ cup (120 ml) water; ¼ cup (60 ml) orange juice; ¼ cup (60 ml) or 3 ounces (85 g) honey; 12 sheets phyllo dough, approximately 8 ounces (225 g); 7 ounces (200 g) granulated sugar; 8 ounces (225 g) unsalted butter, melted

Preparation info

40 pieces

Difficulty
Medium

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

6 ounces (170 g) pistachios
6 ounces (170

Dessert
Vegetarian
Summer
Winter

Method

Blanch the pistachios in water with a pinch of salt to make the green color more vivid. Remove the skins and dry the nuts.
Place the pistachios, pecans, walnuts, and brown sugar in a food processor and grind finely. Mix in the ground cinnamon, ground cloves, and half of the orange zest.
Place the water, honey, orange juice, remaining orange zest, and