baking · vegetarian
Saffron baklava with walnuts, pistachios and dates
Layers of buttered phyllo with a filling of walnuts, pistachios and dates, baked crisp and soaked in saffron syrup.
- Time
- 90min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Simmer the syrup ingredients 10 minutes and cool.
-
2
Layer 8 buttered phyllo sheets in a 23 x 33 cm (9 x 13 in) pan, add a third of the filling, repeat twice, and finish with 8 more sheets.
-
3
Cut into diamonds and bake at 175°C (350°F) for 45-50 minutes until deep golden.
-
4
Pour the cool syrup over the hot baklava and let it soak several hours.
