Take this baklava to the next level and wow your guests by adding smoke. Before setting the unit, fill the smoke box to the top and close. After selecting BAKE, press the WOODFIRE FLAVOR button and let the smoking begin.
TIP: Use a food processor to achieve the finely chopped nuts.
TIP: For best results, pour the cooled syrup over the baklava immediately after removing it from the unit so that it is properly absorbed, and the baklava becomes crispy.
This dish contains the following allergens: Tree Nuts, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Utensils
9" x 13" Baking Dish
Large Bowl
Small Saucepan
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
Step 2
Turn dial to select BAKE, set temperature to 350°F and set time to 50 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 3
Grease the bottom of a 13x9-inch baking dish with ghee. In a large bowl, combine the pistachios and ½ cup sugar. Unroll the phyllo and trim as needed to fit in the pan.
Step 4
Lay 1 ½ sleeves of phyllo dough (about 30 sheets) in the prepared pan. Evenly top with the nut mixture. Then place the remaining phyllo sheets on top.
Step 5
Pour the ¾ cup melted ghee over the baklava, tilting the pan to evenly cover. Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise diagonally.
Step 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the stone. Close door and select START/STOP to begin cooking.
Step 7
To prepare the simple syrup, combine all ingredients in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is completely dissolved, and the syrup is thick but still clear, about 5 to 7 minutes. Remove from heatand set aside to cool.
Step 8
When cooking is complete, open door, remove dish, and immediately pour cooled simple syrup evenly over the baklava and top with orange zest. Allow baklava to cool at room temperature for at least 2 hours before serving.
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 2 of 8
Turn dial to select BAKE, set temperature to 350°F and set time to 50 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 3 of 8
Grease the bottom of a 13x9-inch baking dish with ghee. In a large bowl, combine the pistachios and ½ cup sugar. Unroll the phyllo and trim as needed to fit in the pan.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 4 of 8
Lay 1 ½ sleeves of phyllo dough (about 30 sheets) in the prepared pan. Evenly top with the nut mixture. Then place the remaining phyllo sheets on top.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 5 of 8
Pour the ¾ cup melted ghee over the baklava, tilting the pan to evenly cover. Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise diagonally.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 6 of 8
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the stone. Close door and select START/STOP to begin cooking.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 7 of 8
To prepare the simple syrup, combine all ingredients in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is completely dissolved, and the syrup is thick but still clear, about 5 to 7 minutes. Remove from heatand set aside to cool.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
1/2 cup
water
3/4 cup
sugar
1 tablespoon
lemon juice
Orange zest
Step 8 of 8
When cooking is complete, open door, remove dish, and immediately pour cooled simple syrup evenly over the baklava and top with orange zest. Allow baklava to cool at room temperature for at least 2 hours before serving.
185g
ghee, melted (plus extra for brushing)
375g
pistachios (or walnuts), finely chopped
100g
granulated sugar
454g
box pre-made phyllo, 9x14-inch sheets, room temperature
Simple Syrup
118g
water
150g
sugar
1 tablespoon
lemon juice
Orange zest
¾ cup
ghee, melted (plus extra for brushing)
3 cups
pistachios (or walnuts), finely chopped
½ cup
granulated sugar
1 pound
box pre-made phyllo, 9x14-inch sheets, room temperature
