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Dessert

Macedonian Baklava

A layered pastry made with thin sheets, nuts, sugar, and oil, baked and topped with a sugar syrup.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Nuts and sugar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 2,228 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Macedonian Baklava

Ovenwarm oven
Time15-20 minutes

Ingredients

Directions

Layer

  1. Grease the baking pan.

  2. Put 1 kora in the baking pan and pour some oil on it. Put another kora on top and pour some oil. Continue the same way until you use 10 koras.

  3. All over the 10th kora, spread half of sliced nuts and pour some oil over them.

  4. Put another 10 koras over the nuts, do so in the same way as the first ten koras, then pour oil on top of everything.

  5. Cut the baklava into cube and diamond pieces.

Bake

  1. Put the baklava in warm oven.

  2. When the baklava is half-baked, decrease the temperature by 100 degrees.

  3. Continue baking for another 15-20 minutes.

  4. Take the baklava out from the oven.

  5. Wait until it cools.

Make the sherbet and serve

  1. Add sugar to 2 liters of water and boil.

  2. Take it off the heat.

  3. Wait for a while until the sherbet is thickened.

  4. Pour the sherbet over the baklava.

  5. Cover the baklava with another baking pan.

Nutrition, whole recipe (rough)

194Calories
1 gProtein
16 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nuts + sugartop 25% of all pairs
    Smell alikelow
    Cooked together2,228 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Koras
Thin layers that form the crisp, flaky structure of the pastry.
Nuts
Add crunch and richness between the layers.
Cooking oil
Fat that helps the layers brown and crisp while keeping them tender.
Sugar
Sweetens the syrup and helps it thicken as it cools.

The step that matters

Pouring the sherbet over the baked baklava. The syrup should be thickened but still warm when poured over the hot pastry, so the pastry absorbs it and stays crisp rather than soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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