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Hazelnut Baklava
A simplified version of traditional baklava, made with roasted hazelnuts, high-quality butter and phyllo pastry. Follow each detailed step to achieve a crispy, fragrant dessert perfectly soaked in syrup.
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Cost Breakdown
Critical Success Points
- • Toast and peel the hazelnuts before grinding them into powder.
- • Layer the phyllo sheets, buttering each layer.
- • Cut the baklava before baking to prevent deformation.
- • Pour the hot syrup over the hot baklava to ensure proper absorption.
Safety Warnings
- • Handle the hot oven (180 °C) with kitchen gloves.
- • Boiling syrup can cause burns; pour it carefully.
- • Use a very sharp knife for cutting to avoid slipping.
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