Baklava
Yazdi Baklava
باقلوا یزدی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 45 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Baklava
- Where it is eaten
- Provincial
- Serving
- 45 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- flour gluten 300 g
- almonds tree nut 150 g
- pistachios tree nut 150 g
- cardamom 3 g
- rosewater 30 mL
- syrup 100 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Roll the dough very thin or arrange pastry layers in a pan, lightly greasing between layers.
Spread the nut and spice filling between the layers.
Cut into portions and bake until golden.
Pour warm syrup over the baked pastry and let it absorb as it cools.
Cook's notes
Keep the pastry layers thin and even and do not pack the filling too tightly. For better crispness, avoid having both the syrup and the baklava extremely hot at the same time.
Background
This item is associated with Yazd and the food culture of Iran's desert cities, where grains, legumes, vinegar, spices, and durable sweets reflect adaptation to the local environment.
Nutrition
| Energy | 270 kcal |
|---|---|
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrate | 29 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0231 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods