Baklava

Ingredients for 1 servings:

• 1 ½ packs of puff pastry
• 100 g walnuts
• 100 g hazelnuts
• 100 g almonds
• 100 ml agave syrup
• 125 ml water
• 250 g sugar
• ½ lemon(s)
• 2 tsp cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

vegan, without honey

First, mix the almonds, walnuts, and hazelnuts. I personally chop them myself so they still have a bit of bite. Then add a teaspoon of cinnamon and 3 tablespoons of sugar to the mixture and mix well. Then place the first of three pieces of puff pastry in a well-greased baking dish. Spread the first half of the nut mixture on top. Then another piece of puff pastry, the nut mixture, and finally another layer of puff pastry. Now cut the baklava into approximately 4.5 cm x 4.5 cm squares and place the baking dish in the oven preheated to 200°C (top and bottom heat). While the baklava is in the oven, you can prepare the syrup. Simply boil the remaining sugar with water and agave syrup. Then squeeze half a lemon, add the juice and the teaspoon of cinnamon, bring everything to a boil, and then let it rest for 5 minutes. After about 15 minutes in the oven, the baklava puff pastry will have turned golden brown and is now ready. Then pour the syrup over them and let it soak in, ideally overnight. I serve baklava in muffin cups, which make them easy to transport and serve.