Tunisian Baklava
🗓 02.05.26
From golden layers of phyllo to the rich almond filling, every bite tells a story of celebration, family, and luxury. Tunisian Baklava is more than a dessert, It’s a tradition.
Ingredients
- 4 pieces phyllo dough sheets
- 60 milliliters of OLYFO 2500 Years of Tradition extra virgin olive oil
- 75 grams raw almonds, finely chopped
- 50 grams raw pistachios, finely chopped
- 50 grams walnuts, finely chopped
- 0.5 teaspoons orange blossom water
- 100 grams honey (preferably Tunisian or local)
- 30 milliliters water
- 0.5 tablespoons lemon juice, freshly squeezed
- 0.3 teaspoons rose water
- 1 tablespoons crushed pistachios for garnish
Preparation:
1-Mix nut filling: Combine 75 grams raw almonds, finely chopped, 50 grams raw pistachios, finely chopped, 50 grams walnuts, finely chopped, and 0.5 teaspoons orange blossom water in a bowl.
2-Layer phyllo: Preheat oven to 175°C. Layer 4 sheets of 4 pieces phyllo dough sheets, brushing each with 60 milliliters of OLYFO 2500 Years of Tradition extra virgin olive oil.
3-Fill and cut: Spread half the nuts on phyllo, roll into a log, and cut into 12 pieces. Repeat with remaining phyllo and nuts.
4-Bake: Arrange pieces in greased dish, brush with 60 milliliters OLYFO 2500 Years of Tradition extra virgin olive oil, and bake 27m until golden.
5-Make syrup: Simmer 100 grams honey,30 milliliters water, 0.5 table spoons lemon juice, freshly squeezed, and 0.3 teaspoons rose water for 10 minutes 10:00 until slightly thick.
6-Finish: Pour hot syrup over hot baklava, garnish with 1 tablespoons crushed pistachios, then serve.
