Russian-style Baklava

Ingredients

While Turkish Baklava is traditionally made with pistachios and a rosewater-infused syrup, Russian-style Baklava incorporates a variety of nuts such as walnuts, almonds, and hazelnuts. The syrup in Russian Baklava is typically flavored with honey and lemon juice, giving it a distinctively sweet and tangy taste. Additionally, the pastry used in Russian Baklava is often lighter and less sweet compared to its Turkish counterpart. We alse have the original recipe for Baklava, so you can check it out.

• 400 grams (14 oz) phyllo pastry sheets 400 grams (14 oz) phyllo pastry sheets
• 200 grams (7 oz) walnuts, finely chopped 200 grams (7 oz) walnuts, finely chopped
• 200 grams (7 oz) almonds, finely chopped 200 grams (7 oz) almonds, finely chopped
• 200 grams (7 oz) hazelnuts, finely chopped 200 grams (7 oz) hazelnuts, finely chopped
• 200 grams (7 oz) unsalted butter, melted 200 grams (7 oz) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 cup (240 ml) honey 1 cup (240 ml) honey
• Juice of 1 lemon Juice of 1 lemon
• 1 cup (240 ml) water 1 cup (240 ml) water

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 22g (Saturated Fat: 5g)
• Carbohydrates: 35g (Sugars: 20g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, mix together the chopped walnuts, almonds, hazelnuts, and ground cinnamon.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo 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, lemon juice, and water in a saucepan. Bring to a boil and simmer for 5 minutes.
10. 10.
    Once the Baklava is baked, remove it from the oven and immediately pour the hot syrup over it.
11. 11.
    Allow the Baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Honey — Use high-quality honey for the best flavor. If the honey is too thick, warm it slightly to make it easier to pour over the Baklava.

Tips & Tricks

• To achieve a crispier Baklava, brush each layer of phyllo pastry with melted butter generously.
• Allow the Baklava to cool completely before pouring the hot syrup over it to ensure that the pastry absorbs the syrup evenly.
• For added flavor, sprinkle some crushed nuts on top of the Baklava before baking.

Serving advice

Serve the Russian-style Baklava at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Arrange the Baklava pieces on a serving platter, garnish with a sprinkle of powdered sugar, and place a few whole nuts on top for an elegant touch.