Baklava with Pistachios

Ingredients

• 1 pack of filo or yufka dough sheets (ca. 400 g)
• 100 g liquid butter
• 200 g walnuts
• 100 g almond kernels
• 150 g pistachios
• 2 egg whites
• 4 tbsp Honey
• 1 tsp ground cinnamon
• 1 tbsp rose water
• 250 g sugar
• 4 tbsp Lemon juice
• 50 g ground pistachios

Instructions

1. 1.

   Carefully separate the dough sheets, cut them to size and cover with a damp cloth.

2. 2.

   Grind walnuts and almonds finely in a hand mill, add pistachios but leave slightly coarser. Beat egg whites until stiff, then fold in honey, nuts, cinnamon and rose water.

3. 3.

   Brush the baking dish with butter, layer alternating filo sheets and nut mixture, brushing each sheet with butter. Finish with a top sheet of dough.

4. 4.

   Bake in preheated oven at 200 °C fan for about 30 minutes.

5. 5.

   Meanwhile, boil sugar with 250 ml water in a pot, simmer for 1 minute, remove from heat, let cool slightly and stir in lemon juice.

6. 6.

   Remove the finished baklava from the oven and while still hot pour syrup over it gradually. Let cool. Sprinkle grated pistachios on top. Cut into cubes or rectangles before serving.