dishL2 · intermediate
Classic baklava
baklava-classic · pastry · Turkish
About
Classic baklava with tighter technique and balance.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Classic rich simple syrup 100 g · component · structure
Phyllo dough250 g · ingredient · structure
Toasted walnut 150 g · preparation · structure
Walnuts150 g · ingredient · structure
Unsalted butter120 g · ingredient · fat
Sugar150 g · ingredient · sweetener
Water100 g · ingredient · liquid
Lemon juice10 g · ingredient · seasoning
Recipe build
Toggle each component between ready (buy/have) and make. Nested blocks (stock mirepoix, sauce stock, …) appear only while their parent is Make. Industrial pantry items never get a toggle.
Steps
Shopping
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Classic rich simple syrup 100 g
- Phyllo dough 250 g
- Toasted walnut 150 g
- Unsalted butter 120 g
- Sugar 150 g
- Water 100 g
- Lemon juice 10 g
Preparations used
Used in
- Nothing references this node yet.
Similar in this layer
- Baklava 0.94
- Advanced baklava 0.94
- Spanakopita 0.34
- Advanced Spanakopita 0.34
- Classic Spanakopita 0.34
- Quindim 0.32
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Phyllo doughpath baklava-classic → phyllo
- 150.0 g Sugarpath baklava-classic → sugar
- 150.0 g Walnutspath baklava-classic → toasted-walnut → walnut
- 120.0 g Unsalted butterpath baklava-classic → unsalted-butter
- 100.0 g Waterpath baklava-classic → water
- 66.7 g Sugarpath baklava-classic → simple-syrup-classic → sugar
- 33.3 g Waterpath baklava-classic → simple-syrup-classic → water
- 10.0 g Lemon juicepath baklava-classic → lemon-juice