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Category Egg & pastry dishes

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  • 1h 5 minutes
Spiced syrup:
  1. 300 g sugar
  2. 200 ml water
  3. 2 untreated orange peel julienned
  4. 2 untreated lemon peel julienned
  5. 1 stick cinnamon
  6. 3 cloves
  7. 3 cardamom pods
  8. 2 tbs honey
  9. 1 tbs rose water
  10. 1 tbs lemon juice
  1. 200 g mixed nuts (e.g. walnuts, hazelnuts, and almonds)
  2. 50 g pistachios
  3. 2 egg whites
  4. 1 pinch salt
  5. 1 tbs sugar
  6. 75 g marzipan
  7. 250 g yufka dough
  8. 80 g melted butter
Spiced syrup:

1. Add sugar, water, citrus peel, spices, and all ingredients up to and including the cardamom into the pot, place the pot on the stove, and switch to the highest level. Bring to a boil while stirring, reduce heat to a low level, and let simmer for approx. 20 minutes. Keep the syrup warm.


2. Finely chop the nuts and pistachios.

3. Whisk the egg whites and salt until stiff, then gradually add sugar. Finely grate the marzipan and mix with the whipped egg whites and all nuts.

4. Cut yufka dough sheets into 24 squares measuring approx. 20 × 20 cm in size. Brush each square generously with butter, and then lay them on top of each other to form three stacks each with eight squares.

5. Use a 24 cm lid to trace a circle on baking paper. Then cut out the circle leaving 2 cm around the circle. Place it in the pot and brush with butter.

6. Place the first stack of yufka dough on the baking paper in the pot and spread half of the nut filling over top. Place the next stack of dough on top, spread the rest of the filling on it, and then cover with the last stack of dough.

7. Place the pot on the Navigenio, switch to “A”, and heat up to the roasting window. Then place the pot in an inverted lid.

8. Place Navigenio overhead, switched-off.

9. Bake the baklava for around 5 minutes, using only the residual heat. Then switch the Navigenio to the small level and bake until golden brown for approx. 10 minutes.

10. Allow the baklava to cool briefly. Then use the baking paper to carefully lift it out of the pot and place it in a deep serving dish. Generously drizzle the warm spiced syrup over top of the baklava so that it is easier to cut it into pieces.

11. Cut the baklava into 12 pieces and put them back in the serving dish. Generously add the rest of the spiced syrup to the baklava and then let it soak in overnight at room temperature.


  • The baklava will turn out nice and moist but also very sweet once soaked with the prepared spiced syrup. For a less sweet version, cut the ingredients for the syrup in half.

This recipe has been tested and approved by AMC.

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Cooking method




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