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Recipe: Styrian Baklava


serves 4

  1. Melt the butter and combine it with the vegetable oil. Chop the pumpkin seeds and apple chips in a food processor.
    Place the pile of filo pastry sheets in front of you with the narrow side towards you and wrap the first 4 cm of the first sheet around the rolling pin so that the wood remains free of oil. This makes it easier to push the roll together later. Brush the top sheet of filo pastry with the butter/oil mixture and sprinkle some of the pumpkin seed and apple chip mixture on the lower two-thirds, using about 1/8 of the mixture. The pastry roll should lie loosely around the rolling pin. Using both hands, grasp the outside edges of the roll on the left and right and push them together. Then slide the compressed roll off the rolling pin directly into the baking tin. The rolls should be roughly evenly curved. With a sharp knife, cut each baklava roll into four pieces, each about 5 cm long. Place in the oven for about 30 minutes at 180 °C, hot air setting, until the baklava is golden brown.
  2. 15 minutes before the baklava is ready, start making the syrup. Simmer the water with the sugar and lemon juice for about 15 minutes. Remove from the hob and stir in the honey. A little comment: we deliberately use less sugar syrup than is usual in “real” baklavas.
  3. As soon as the baklava comes out of the oven, ladle the hot syrup over it. Make sure that you use a baking tin about 25-40 cm wide that cannot crack! Do not use a ceramic or glass dish.
  4. Sprinkle the rest of the pumpkin seed and apple chip mixture over the baklava.
  5. It is ready to eat straight away! Even after a few hours it is still delightfully crunchy when you bite into it, but it should be eaten the same day.

To roll up the baklava you will need a Turkish roll pin – a wooden rod 2 cm in a diameter and about 60 cm long. A new broom handle cut to the right size can be used instead.

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