Italian Baklava

Ingredients

While the original Turkish baklava is known for its use of pistachios and rosewater, the Italian Baklava takes a departure by incorporating a blend of almonds, walnuts, and hazelnuts. Additionally, the Italian version introduces a touch of citrus zest to brighten the flavors. The honey syrup is also infused with a hint of Italian liqueur, adding a unique twist to this beloved dessert. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo dough sheets (450g / 1lb) 1 package of phyllo dough sheets (450g / 1lb)
• 200g (1 1/2 cups) almonds, finely chopped 200g (1 1/2 cups) almonds, finely chopped
• 150g (1 cup) walnuts, finely chopped 150g (1 cup) walnuts, finely chopped
• 100g (3/4 cup) hazelnuts, finely chopped 100g (3/4 cup) hazelnuts, finely chopped
• 200g (1 cup) unsalted butter, melted 200g (1 cup) unsalted butter, melted
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon orange zest 1 teaspoon orange zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 300g (1 1/2 cups) granulated sugar 300g (1 1/2 cups) granulated sugar
• 240ml (1 cup) water 240ml (1 cup) water
• 120ml (1/2 cup) honey 120ml (1/2 cup) honey
• 2 tablespoons Italian liqueur (such as limoncello or amaretto) 2 tablespoons Italian liqueur (such as limoncello or amaretto)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 20g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped almonds, walnuts, hazelnuts, lemon zest, orange zest, and ground cinnamon. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo dough sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread half of the nut mixture evenly over the phyllo dough.
6. 6.
   Repeat the layering process with the remaining phyllo dough sheets and nut mixture.
7. 7.
   Using a sharp knife, cut the baklava into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
9. 9.
   While the baklava is baking, prepare the honey syrup. In a saucepan, combine the granulated sugar, water, honey, and Italian liqueur. Bring to a boil, then reduce heat and simmer for 10 minutes.
10. 10.
    Once the baklava is out of the oven, immediately pour the hot honey syrup over it, ensuring it is evenly distributed.
11. 11.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo dough — Keep the phyllo dough sheets covered with a damp cloth while working to prevent them from drying out.
• Nuts — Toasting the nuts before chopping them will enhance their flavor and add a delightful crunch to the baklava.
• Italian liqueur — Feel free to experiment with different Italian liqueurs to add your own personal touch to the recipe.

Tips & Tricks

• When cutting the baklava, it's easier to make diagonal cuts rather than straight lines to create diamond shapes.
• Allow the baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
• For a decorative touch, sprinkle some finely chopped nuts on top of the baklava before baking.

Serving advice

Serve the Italian Baklava at room temperature or slightly warmed. It pairs wonderfully with a scoop of vanilla gelato or a dollop of whipped cream. Dust the baklava with powdered sugar before serving for an elegant presentation.

Presentation advice

Arrange the individual pieces of baklava on a platter, allowing the layers and nuts to be visible. Garnish with a sprinkle of ground cinnamon or a few citrus zest curls for an extra touch of elegance.