Ingredients

• 1 package of baklava crust sheet
• 500 gr. crushed peanuts
• 8 tablespoons of sugar,
• 2=3 tablespoons of breadcrumbs
• Zest of one orange
• 1 1/2 cups (300 g) melted butter
• 1 teaspoon ground cinnamon and clove powder
• 6 tablespoons of crushed peanuts for sprinkling

For the syrup:

• 500 ml water
• 500 γρ. sugar
• 2 tablespoons of honey
• Juice from a large orange

Preperation

First prepare the syrup. Heat the water and dissolve the sugar. Add the lemon and a little cinnamon. Once it boils for 7 minutes, remove from the heat and add the honey. We let it cool down.

In a bowl, add the sugar and breadcrumbs to the pistachios. Mix and add the herbs and orange zest.

Keep the sheet covered with a fresh towel. Butter the pan. Lay the first three sheets, sprinkling each one well with butter. Sprinkle each sheet with filling. Repeat with foil, butter, filling and foil again. In total the procedure for 12 sheets is: 9 sheets with alternate filling-sheet and finally the next 3 sheets on top. Fold the edges inward and butter well.

Cut the baklava diagonally into rhombuses. Bake the baklava in a preheated oven at 170°C for approximately 45-50 minutes. As soon as it comes out of the oven hot, syrup it by pouring a spoonful of syrup, gradually. Let the baklava absorb the syrup for at least 1 1/2 – 2 hours. Immediately after, sprinkle with grated pistachios.

There is another way of presenting baklava in smaller pieces and in various shapes, the so-called saraigli.

Good luck and enjoy