Nouvelle Baklava

Ingredients

While the original Turkish Baklava is known for its rich and heavy layers of phyllo pastry and syrup, Nouvelle Baklava takes a lighter approach. The layers are thinner and more delicate, allowing the flavors of the nuts and spices to shine through. The syrup is also lighter, enhancing the sweetness without overpowering the dish. We alse have the original recipe for Baklava, so you can check it out.

• 200g (7 oz) phyllo pastry sheets 200g (7 oz) phyllo pastry sheets
• 150g (5.3 oz) almonds, finely chopped 150g (5.3 oz) almonds, finely chopped
• 150g (5.3 oz) pistachios, finely chopped 150g (5.3 oz) pistachios, finely chopped
• 100g (3.5 oz) walnuts, finely chopped 100g (3.5 oz) walnuts, finely chopped
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• 150g (5.3 oz) honey 150g (5.3 oz) honey
• 1 tsp lemon juice 1 tsp lemon juice
• Edible flowers, for garnish (optional) Edible flowers, for garnish (optional)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (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, pistachios, walnuts, ground cinnamon, and ground cloves. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering the phyllo sheets and brushing each layer with butter, until half of the phyllo sheets are used.
5. 5.
   Spread the nut mixture evenly over the layered phyllo sheets.
6. 6.
   Continue layering the remaining phyllo sheets, brushing each layer with butter, until all the phyllo sheets are used.
7. 7.
   Using a sharp knife, cut the Baklava into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until golden brown.
9. 9.
   While the Baklava is baking, prepare the syrup by combining honey, lemon juice, and 50ml (1.7 fl oz) of water in a saucepan. Heat over low heat until the honey is dissolved.
10. 10.
    Once the Baklava is baked, remove it from the oven and immediately pour the warm syrup over it.
11. 11.
    Allow the Baklava to cool completely before serving.
12. 12.
    Garnish with edible flowers, if desired.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Honey — Use high-quality honey for the best flavor. Warm the honey slightly before using to make it easier to pour.

Tips & Tricks

• For a more delicate and refined flavor, use a combination of different nuts such as cashews, macadamia nuts, or hazelnuts.
• Add a touch of orange blossom water or rose water to the syrup for a fragrant twist.
• Serve the Baklava with a dollop of Greek yogurt or a scoop of vanilla ice cream for a contrasting creamy element.
• Experiment with different shapes and sizes when cutting the Baklava to create an artistic presentation.
• Store any leftover Baklava in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Nouvelle Baklava on individual dessert plates, accompanied by a drizzle of honey and a sprinkle of crushed pistachios. Add a touch of elegance by garnishing with edible flowers.

Presentation advice

Arrange the diamond or square-shaped Baklava pieces in a visually appealing pattern on the dessert plate. Dust the plate with a light sprinkle of powdered sugar for an extra touch of sophistication.