Latvian-style Baklava

Ingredients

While the Turkish Baklava is known for its use of pistachios and rosewater, Latvian-style Baklava incorporates local ingredients such as walnuts and honey. The spices are also adjusted to include a hint of cinnamon and cardamom, adding a unique flavor profile to this Latvian adaptation. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of filo pastry sheets (375g) 1 package of filo pastry sheets (375g)
• 250g walnuts, finely chopped 250g walnuts, finely chopped
• 150g unsalted butter, melted 150g unsalted butter, melted
• 200g honey 200g honey
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/2 tsp lemon zest 1/2 tsp lemon zest
• 1/2 tsp vanilla extract 1/2 tsp vanilla extract
• 100g granulated sugar 100g granulated sugar
• 100ml water 100ml water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 25g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped walnuts, ground cinnamon, ground cardamom, and lemon zest. Mix well.
3. 3.
   Grease a baking dish with melted butter.
4. 4.
   Layer half of the filo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread the walnut mixture evenly over the filo pastry.
6. 6.
   Layer the remaining filo pastry sheets on top, brushing each sheet with melted butter.
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 syrup by combining honey, granulated sugar, water, and vanilla extract in a saucepan. Bring to a boil and simmer for 5 minutes.
10. 10.
    Once the baklava is out of the oven, immediately pour the hot syrup over it, allowing it to soak in.
11. 11.
    Let the baklava cool completely before serving.

Treat your ingredients with care...

• Filo pastry — Handle with care to prevent tearing. Keep the unused sheets covered with a damp cloth to prevent drying out.
• Walnuts — Ensure the walnuts are finely chopped for a consistent texture in the baklava.

Tips & Tricks

• For a richer flavor, toast the walnuts before chopping them.
• Drizzle some melted dark chocolate over the cooled baklava for an extra indulgence.
• Serve the baklava warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a less sweet baklava, reduce the amount of honey in the syrup.

Serving advice

Serve the Latvian-style Baklava as a dessert or a sweet treat with a cup of hot tea or coffee. It can be enjoyed on its own or paired with a dollop of whipped cream for added creaminess.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Dust the top with a sprinkle of powdered sugar for an elegant touch. Garnish with a few crushed walnuts for a visually appealing presentation.