Recipes · Turkish · Desserts
Baklava
One serving has 707 kcal and 12 g protein, and at least a fifth of a woman's daily need of copper (58%), thiamin (57%), pyridoxine (48%), manganese (39%), phosphorus (32%) and selenium (31%). Ready in 50 minutes.
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- Preparation: 15 min
- Cooking: 35 min
- Makes: 1 serving (178 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, gluten, nut
Ingredients
- 60 g Phyllo dough
- 30 g Butter, unsalted
- 35 g Pistachios
- 30 g Sugar
- 20 g Water
- 3 g Lemon juice
Method
- Brush a small baking dish with melted butter and layer in half the phyllo sheets, brushing butter between every 2 sheets.
- Scatter the chopped pistachios evenly over the phyllo.
- Layer the remaining phyllo sheets on top, again brushing with butter between every 2 sheets, then cut into small diamond or square pieces before baking.
- Bake at 175 °C (350 °F) for 30-35 minutes until deep golden and crisp.
- Meanwhile, make a syrup by simmering the sugar with the water and lemon juice for 5 minutes until slightly thickened.
- Pour the hot syrup evenly over the baklava as soon as it comes out of the oven, and let it soak in and cool completely. Makes 1 portion of 2-3 pieces; multiply by 8 for a full tray.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 707 kcal | 33% |
| Carbohydrates | 71.3 g | |
| Water | 48.7 mL | |
| Fiber | 4.9 g | 16% |
| Protein | 11.6 g | 24% |
| Tryptophan | 0.14 g | |
| Threonine | 0.37 g | |
| Isoleucine | 0.48 g | |
| Leucine | 0.88 g | |
| Lysine | 0.51 g | |
| Methionine | 0.21 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.61 g | |
| Tyrosine | 0.32 g | |
| Valine | 0.63 g | |
| Histidine | 0.28 g | |
| Fat | 43.8 g | |
| Monounsaturated | 17.1 g | |
| Polyunsaturated | 6.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6 g | |
| Saturated | 18.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 64.5 mg | |
| Calcium | 51.6 mg | 5% |
| Copper | 0.52 mg | 58% |
| Iron | 3.3 mg | 18% |
| Magnesium | 52.3 mg | 17% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 224 mg | 32% |
| Potassium | 414 mg | 9% |
| Selenium | 16.9 µg | 31% |
| Sodium | 295 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.63 mg | 57% |
| Riboflavin (vitamin B2) | 0.28 mg | 25% |
| Niacin (vitamin B3) | 2.9 mg | 21% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.62 mg | 48% |
| Folate (vitamin B9) | 72.2 µg | 18% |
| Cobalamin (vitamin B12) | 0.05 µg | 2% |
| Choline | 9.9 mg | 2% |
| Vitamin A | 214 µg | 31% |
| Vitamin C | 3.1 mg | 4% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 3.6 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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