Photo: Lila la Loop
Crispy Baklava – where puff pastry meets mining romance
When the sun is above the Baldeneysee As the sun glitters and the scent of freshly brewed mocha wafts through the allotment gardens, one thing is indispensable: a piece of crispy baklava. This sweet masterpiece of paper-thin dough, nuts, and syrup has long since found its place in the heart of the Ruhr region. Originally brought by Turkish guest workers, baklava has become not only a culinary greeting from home but also a symbol of the vibrant diversity that thrives between coal mines and cinnamon buns.
Traditional craftsmanship
Whether at a family picnic by the lake or as a sweet treat after a barbecue in the allotment garden – baklava is as much a part of Ruhr area life today as currywurst and coal. Recipe It combines traditional craftsmanship with the warm hospitality of the region. So: preheat the oven, stack the pastry sheets, and immerse yourself in a story that crunches, sticks, and simply makes you happy.
Now for something crispy: Recipe for Ruhrpott baklava
This recipe brings history to your plate – with classic ingredients, a touch of the region, and lots of love. Whether for your next trip to the Baldeneysee, as a gift for the neighbors, or simply to enjoy on the balcony: this crispy baklava is a piece of living history that simply makes you happy with every bite.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 35 minutes | 12 | simply | German |
Ingredients
1 pack of baklava dough
125 g butter
125 ml sunflower oil
150 g hazelnuts
150 g pistachios
150 g orange marmalade
1 tbsp fennel seeds
For the syrup 300 g sugar
300 ml water
1 tsp lemon juice
preparation
1. Remove the dough from the refrigerator and allow it to come to room temperature.
2. For the filling, melt the butter and mix with the oil. Toast the hazelnuts and pistachios in a non-stick pan, then chop them medium-fine to fine. Warm the orange marmalade. Briefly toast the fennel seeds in a pan and grind them medium-fine in a mortar.
3. For the syrup, bring the sugar and water to a boil and let it simmer for about 10 minutes. Add the lemon juice and let it cool.
4. Preheat the oven to 175°C (350°F). Brush all the pastry sheets with the butter-oil mixture. Sprinkle 8 pastry sheets with chopped nuts and carefully stack them on top of each other on a baking sheet lined with parchment paper. Spread 4 pastry sheets with orange marmalade and place them one after the other on top of the nut-filled sheets. Sprinkle the remaining baklava sheets thinly with fennel seeds and also layer them one after the other on top of the remaining pastry sheets. Once all the pastry sheets are stacked, gently press down the top of the resulting "pastry cube" to seal it.
5. Using a sharp knife, mark 12 slices on top of the baklava. Make only shallow cuts in the layers of dough, not all the way through. This will make it easier to cut the finished baklava into slices later. Bake on the middle rack for about 15 minutes. Reduce the heat to 150°C (300°F) and bake for another 20 minutes. After baking, let it cool completely and spoon the syrup over it. Allow the baklava to rest for at least 45 minutes before serving.
| Recipe by: |
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| Bianca Killmann |