Bavarian Baklava

Ingredients

While the original Turkish Baklava is traditionally made with phyllo dough and a syrup made from honey and lemon, our Bavarian adaptation incorporates a few changes. We use a buttery puff pastry instead of phyllo dough, and infuse the syrup with a hint of Bavarian honey for a unique flavor profile. We alse have the original recipe for Baklava, so you can check it out.

• 1 package (400g) puff pastry 1 package (400g) puff pastry
• 1 cup (240ml) Bavarian honey 1 cup (240ml) Bavarian honey
• 1 cup (150g) walnuts, finely chopped 1 cup (150g) walnuts, finely chopped
• 1 cup (150g) almonds, finely chopped 1 cup (150g) almonds, finely chopped
• 1 cup (150g) hazelnuts, finely chopped 1 cup (150g) hazelnuts, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 15g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out the puff pastry on a lightly floured surface to fit a baking dish.
3. 3.
   In a bowl, mix together the chopped walnuts, almonds, hazelnuts, ground cinnamon, and ground cloves.
4. 4.
   Brush the melted butter on the bottom of the baking dish.
5. 5.
   Place a layer of puff pastry in the dish and brush it with melted butter.
6. 6.
   Sprinkle a generous amount of the nut mixture over the pastry.
7. 7.
   Repeat the layers of pastry, melted butter, and nut mixture until all the ingredients are used, ending with a layer of pastry.
8. 8.
   Cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, heat the Bavarian honey in a small saucepan over low heat until warm.
11. 11.
    Remove the baklava from the oven and immediately pour the warm honey over the top, allowing it to soak into the layers.
12. 12.
    Let the baklava cool completely before serving.

Treat your ingredients with care...

• Puff pastry — Ensure the puff pastry is thawed according to the package instructions before using.
• Bavarian honey — Use high-quality Bavarian honey for the best flavor. If unavailable, substitute with a local honey variety.

Tips & Tricks

• To achieve a flaky and crispy baklava, make sure to brush each layer of pastry with melted butter generously.
• Allow the baklava to cool completely before pouring the warm honey over it to ensure proper absorption.
• For added flavor, sprinkle some crushed pistachios on top of the baklava before serving.
• Serve the baklava at room temperature or slightly warmed for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Bavarian Baklava as a delightful dessert after a Bavarian feast. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Presentation advice

Arrange the diamond or square-shaped pieces of baklava on a serving platter, drizzle some additional warm honey on top, and garnish with a sprinkle of finely chopped nuts for an elegant presentation.