{"id":4320,"date":"2026-08-03T21:43:29","date_gmt":"2026-08-03T21:43:29","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/baklava-grec-aux-noix\/"},"modified":"2026-08-03T21:43:29","modified_gmt":"2026-08-03T21:43:29","slug":"baklava-grec-aux-noix","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/baklava-grec-aux-noix\/","title":{"rendered":"Baklav\u00e1 grec aux noix"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-fr-gr-baklava-noix-pate-filo{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-fr-gr-baklava-noix-pate-filo *,\n#recipe-fr-gr-baklava-noix-pate-filo *::before,\n#recipe-fr-gr-baklava-noix-pate-filo *::after{box-sizing:border-box}\n#recipe-fr-gr-baklava-noix-pate-filo :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-fr-gr-baklava-noix-pate-filo :where(img){display:block;max-width:100%}\n#recipe-fr-gr-baklava-noix-pate-filo :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-fr-gr-baklava-noix-pate-filo :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-fr-gr-baklava-noix-pate-filo :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-fr-gr-baklava-noix-pate-filo ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-anchor,\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step[id]{scroll-margin-top:88px}\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-fr-gr-baklava-noix-pate-filo:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head::before{\n 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color:var(--tone,var(--tsh-gold-deep));\n  font-size:10px;\n  font-weight:820;\n  letter-spacing:.165em;\n  line-height:1.4;\n  text-transform:uppercase;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head h3{\n  max-width:780px;\n  color:var(--tsh-ink);\n  font-size:clamp(23px,2.65vw,31px);\n  font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-masthead{\n  position:relative;\n  display:block;\n  overflow:hidden;\n  margin-bottom:20px;\n  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dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) 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a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-prose p+p{margin-top:15px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan{\n  overflow:hidden;\n  margin-top:27px;\n  border:1px solid #ded4c6;\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-head{\n  padding:18px 20px;\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(109,67,7,.09),transparent 15rem),\n    linear-gradient(135deg,#f8f3ea,#fff 86%);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-kicker{margin-bottom:5px;color:var(--tsh-gold-deep);font-size:9.5px;font-weight:830;letter-spacing:.145em;line-height:1.4;text-transform:uppercase}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-when{display:inline-flex;margin-bottom:9px;padding:5px 8px;border:1px solid #e0d3c0;border-radius:999px;background:#faf5ed;color:#654714;font-size:10.5px;font-weight:800;line-height:1.2}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item strong{display:block;margin-bottom:6px;color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card ul{list-style:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stages{display:grid;gap:18px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-card:nth-child(4n+2){--stage-tone:#4d6359;--stage-tone-rgb:77,99,89;--stage-bg:#f2f6f3;--stage-pill:#f7faf8;--stage-border:#cfdad4}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-card:nth-child(4n+3){--stage-tone:#66565c;--stage-tone-rgb:102,86,92;--stage-bg:#f6f2f3;--stage-pill:#faf7f8;--stage-border:#ddd1d5}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-card:nth-child(4n+4){--stage-tone:#59666d;--stage-tone-rgb:89,102,109;--stage-bg:#f2f5f6;--stage-pill:#f7f9fa;--stage-border:#d1d9dd}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:14px;\n  align-items:center;\n  padding:17px 20px;\n  border-bottom:1px solid var(--stage-border);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(var(--stage-tone-rgb),.09),transparent 15rem),\n    linear-gradient(135deg,var(--stage-bg),#fff 86%);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:42px minmax(0,1fr);\n  gap:15px;\n  min-width:0;\n  padding:22px 24px;\n  border:0;\n  border-bottom:1px solid rgba(216,203,185,.68);\n  background:linear-gradient(90deg,rgba(var(--stage-tone-rgb),.035),#fff 19%);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step::before{content:\"\";position:absolute;inset-block:58px -1px;inset-inline-start:41px;width:1px;background:linear-gradient(rgba(var(--stage-tone-rgb),.34),rgba(216,203,185,.3))}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step:last-child::before{display:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step>div{max-width:920px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid rgba(var(--stage-tone-rgb),.23);border-radius:999px;background:rgba(var(--stage-tone-rgb),.065);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.38}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid--flat{--stage-tone:#59666d;--stage-tone-rgb:89,102,109;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px}\n\n\/* Control points and troubleshooting *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table th:nth-child(1){width:24%}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table th:nth-child(2){width:38%}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table th:nth-child(3){width:38%}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table td:last-child,#recipe-fr-gr-baklava-noix-pate-filo .tsh-table th:last-child{border-inline-end:0}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card p,#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card ul,#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card li+li{margin-top:5px}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap{\n  overflow:hidden;\n  margin-top:15px;\n  border:1px solid #ded6ca;\n  border-radius:16px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list>div{display:grid;grid-template-columns:minmax(155px,.62fr) minmax(0,1.38fr);gap:16px;padding:14px 18px;border-bottom:1px solid var(--tsh-line)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-key,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-control,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-key:hover,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-control:hover,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card:hover,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq:hover,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card:hover{transform:translateY(-3px);border-color:#cfbfa7;box-shadow:0 2px 4px rgba(38,32,24,.035),0 16px 34px rgba(38,32,24,.08)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq[open] .tsh-faq-top:hover::after{background:var(--tsh-night)}\n}\n\n\/* Responsive *\/\n@media (max-width:900px){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-key-grid,#recipe-fr-gr-baklava-noix-pate-filo .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-facts{--tsh-fact-cols:3}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:720px){\n  #recipe-fr-gr-baklava-noix-pate-filo{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-anchor,\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card,#recipe-fr-gr-baklava-noix-pate-filo .tsh-masthead{border-radius:18px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head{padding:22px 19px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-body{padding:20px 17px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav{top:6px;flex-wrap:nowrap;gap:6px;margin-bottom:18px;padding:7px;border-radius:15px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-grid,#recipe-fr-gr-baklava-noix-pate-filo .tsh-note-grid,#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-grid,#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step:last-child::before{display:none}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-cue{border-radius:10px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip:rect(0 0 0 0);clip-path:inset(50%);white-space:nowrap}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table tbody{display:grid;gap:10px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table td{display:grid;grid-template-columns:minmax(96px,34%) minmax(0,1fr);gap:12px;padding:12px 14px;border:0;border-bottom:1px solid var(--tsh-line);font-size:13px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table td:last-child{border-bottom:0}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table td::before{content:attr(data-label);color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.105em;line-height:1.45;text-transform:uppercase}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-table td:first-child{background:#fbf7ef;color:var(--tsh-ink);font-size:13.5px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-close{border-radius:18px}\n}\n@media (max-width:520px){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-facts{--tsh-fact-cols:2}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list>div{grid-template-columns:1fr;gap:4px;padding:13px 15px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-time{grid-column:2;justify-self:start}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card li{grid-template-columns:84px minmax(0,1fr);gap:10px;padding:12px 13px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-amount{font-size:11.8px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-top{grid-template-columns:36px minmax(0,1fr) 28px;padding:13px}\n}\n@media (max-width:370px){\n  #recipe-fr-gr-baklava-noix-pate-filo{width:calc(100% - 8px)}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-wrap{padding-inline:16px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card-body{padding-inline:14px}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card li{grid-template-columns:76px minmax(0,1fr)}\n}\n\n\/* Motion, contrast and print *\/\n@media (prefers-reduced-motion:reduce){\n  #recipe-fr-gr-baklava-noix-pate-filo *,#recipe-fr-gr-baklava-noix-pate-filo *::before,#recipe-fr-gr-baklava-noix-pate-filo *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}\n}\n@media (forced-colors:active){\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card,#recipe-fr-gr-baklava-noix-pate-filo .tsh-masthead,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close,#recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step-no,#recipe-fr-gr-baklava-noix-pate-filo .tsh-stage-badge,#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-fr-gr-baklava-noix-pate-filo{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-quick-nav,#recipe-fr-gr-baklava-noix-pate-filo .tsh-hero{display:none!important}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-masthead{display:block}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-card,#recipe-fr-gr-baklava-noix-pate-filo .tsh-masthead,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-wrap,#recipe-fr-gr-baklava-noix-pate-filo .tsh-card-head,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title{font-size:25pt}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-title-accent,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-kicker,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-quote,#recipe-fr-gr-baklava-noix-pate-filo .tsh-close-copy{color:#000!important}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-grid,#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-key,#recipe-fr-gr-baklava-noix-pate-filo .tsh-control,#recipe-fr-gr-baklava-noix-pate-filo .tsh-practical-card,#recipe-fr-gr-baklava-noix-pate-filo .tsh-ingredient-card,#recipe-fr-gr-baklava-noix-pate-filo .tsh-note,#recipe-fr-gr-baklava-noix-pate-filo .tsh-step,#recipe-fr-gr-baklava-noix-pate-filo .tsh-faq,#recipe-fr-gr-baklava-noix-pate-filo .tsh-plan-item,#recipe-fr-gr-baklava-noix-pate-filo .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-fr-gr-baklava-noix-pate-filo details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-faq-top::after{display:none}\n  #recipe-fr-gr-baklava-noix-pate-filo .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-fr-gr-baklava-noix-pate-filo\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-baklava-noix-pate-filo\" aria-describedby=\"recipe-summary-fr-gr-baklava-noix-pate-filo\"><header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">P\u00e2te filo en couches \u00b7 Noix et sirop refroidi<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-title-main\"><b>Baklav\u00e1 aux noix<\/b> et \u00e0 la cannelle,<\/span><span class=\"tsh-title-accent\">p\u00e2te filo croustillante et sirop miel-citron bien dos\u00e9<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-baklava-noix-pate-filo\">Ce baklav\u00e1 associe une p\u00e2te filo nettement feuillet\u00e9e, une garniture de noix grossi\u00e8rement hach\u00e9es et un sirop au miel et au citron. Le sirop froid est vers\u00e9 sur le g\u00e2teau br\u00fblant, puis le repos fixe les couches et facilite une d\u00e9coupe propre.<\/p><ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>P\u00e2tisserie sucr\u00e9e<\/li><li>Cuisine grecque<\/li><li>Cuisson au four et imbibage<\/li><li>Interm\u00e9diaire<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baklava-Layered-Walnut-Phyllo-Pastry-1.webp\" alt=\"Part triangulaire de baklav\u00e1 aux noix au centre d\u2019une assiette cr\u00e8me, avec miel et cerneaux sur une table sombre\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Une cuisson uniforme et un long repos donnent des couches visibles et une base imbib\u00e9e sans exc\u00e8s de sirop.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Temps, quantit\u00e9 et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>24 pi\u00e8ces<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Repos<\/dt><dd>6 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>7 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par pi\u00e8ce<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#apercu-fr-gr-baklava-noix-pate-filo\">Aper\u00e7u<\/a><a href=\"#ingredients-fr-gr-baklava-noix-pate-filo\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-gr-baklava-noix-pate-filo\">Pr\u00e9paration<\/a><a href=\"#controles-fr-gr-baklava-noix-pate-filo\">Points de contr\u00f4le<\/a><a href=\"#conseils-fr-gr-baklava-noix-pate-filo\">Service et conservation<\/a><a href=\"#faq-fr-gr-baklava-noix-pate-filo\">Questions<\/a><a href=\"#nutrition-fr-gr-baklava-noix-pate-filo\">Nutrition<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"apercu-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"apercu-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Couches distinctes et sirop absorb\u00e9<\/p><h3 id=\"apercu-title-fr-gr-baklava-noix-pate-filo\">Pr\u00e9server le croustillant malgr\u00e9 l\u2019imbibage<\/h3><p class=\"tsh-head-copy\">Le feuilletage vient d\u2019un beurre tr\u00e8s fin entre chaque feuille, d\u2019une cuisson assez pouss\u00e9e au centre et d\u2019un sirop vers\u00e9 \u00e0 la bonne temp\u00e9rature.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Le baklav\u00e1 grec se reconna\u00eet \u00e0 ses feuilles de filo superpos\u00e9es, \u00e0 sa garniture de fruits \u00e0 coque et \u00e0 son sirop parfum\u00e9. Cette version met les noix au premier plan, avec de la cannelle et une pointe de girofle. La garniture doit rester granuleuse : une poudre trop fine se tasse, absorbe le sirop de mani\u00e8re irr\u00e9guli\u00e8re et donne une couche compacte. Les noix sont donc hach\u00e9es grossi\u00e8rement, puis m\u00e9lang\u00e9es au sucre et aux \u00e9pices sans \u00eatre \u00e9cras\u00e9es.<\/p><p>La p\u00e2te filo s\u00e8che rapidement \u00e0 l\u2019air. Les feuilles non utilis\u00e9es restent sous une feuille de papier cuisson et un torchon \u00e0 peine humide. Le torchon ne doit jamais toucher directement la p\u00e2te s\u2019il est mouill\u00e9, sinon les feuilles collent. Chaque feuille re\u00e7oit seulement un voile de beurre fondu. Des flaques au fond du moule rendent la base grasse, tandis que des zones non beurr\u00e9es restent farineuses et cassent mal. Le pinceau doit d\u00e9poser un brillant r\u00e9gulier, sans presser la pile.<\/p><p>Le sirop est pr\u00e9par\u00e9 avant le montage afin qu\u2019il soit compl\u00e8tement froid au moment o\u00f9 le baklav\u00e1 sort du four. Le sucre, l\u2019eau, le zeste de citron et le b\u00e2ton de cannelle fr\u00e9missent huit minutes. Le miel et le jus de citron sont ajout\u00e9s hors du feu. Cette m\u00e9thode conserve un parfum frais et \u00e9vite de cuire trop longtemps le miel. Le sirop doit rester clair et seulement l\u00e9g\u00e8rement \u00e9paissi ; il gagnera encore de la viscosit\u00e9 en refroidissant.<\/p><\/div><div class=\"tsh-prose\"><p>La d\u00e9coupe intervient avant la cuisson. Les lignes atteignent le m\u00e9tal du moule pour former 24 losanges bien s\u00e9par\u00e9s. Elles guident ensuite le sirop jusqu\u2019aux couches inf\u00e9rieures. Le centre du g\u00e2teau doit prendre la m\u00eame couleur dor\u00e9e soutenue que les bords. Une surface p\u00e2le au milieu signale des feuilles encore humides qui ramolliront vite. La cuisson dure 45 \u00e0 50 minutes \u00e0 175 \u00b0C, ou 165 \u00b0C en chaleur tournante, avec une rotation du moule si le four colore de fa\u00e7on in\u00e9gale.<\/p><p>Le sirop froid est vers\u00e9 en trois passages sur le baklav\u00e1 tr\u00e8s chaud : d\u2019abord le long des coupes, ensuite autour des bords, puis au centre. Le dessus ne doit pas baigner. Le g\u00e2teau repose ensuite \u00e0 d\u00e9couvert au moins six heures, de pr\u00e9f\u00e9rence toute une nuit. Ce temps permet au sirop de descendre, \u00e0 la garniture de se fixer et aux feuilles sup\u00e9rieures de retrouver une texture s\u00e8che. Le baklav\u00e1 se sert \u00e0 temp\u00e9rature ambiante, sans cr\u00e8me ni suppl\u00e9ment de sirop.<\/p><p>Le choix du moule influence \u00e9galement le r\u00e9sultat. Un moule m\u00e9tallique conduit mieux la chaleur qu\u2019un plat \u00e9pais en c\u00e9ramique et aide la base \u00e0 s\u00e9cher pendant que le dessus colore. Les dimensions de 33 \u00d7 23 cm donnent une hauteur raisonnable \u00e0 la garniture ; dans un moule plus petit, le centre serait plus \u00e9pais et demanderait une cuisson prolong\u00e9e. Les feuilles coup\u00e9es restent superpos\u00e9es sans \u00eatre comprim\u00e9es. Apr\u00e8s le repos, les pi\u00e8ces se soul\u00e8vent avec une spatule fine. Les miettes du dessus sont normales, mais le c\u0153ur du losange doit rester coh\u00e9rent et la base ne doit pas lib\u00e9rer de sirop liquide.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Points cl\u00e9s pour r\u00e9ussir\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Des noix grossi\u00e8rement hach\u00e9es<\/h4><\/div><p>Une granulom\u00e9trie vari\u00e9e garde la garniture a\u00e9r\u00e9e et permet une absorption r\u00e9guli\u00e8re.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Un film de beurre, pas davantage<\/h4><\/div><p>Chaque feuille doit briller l\u00e9g\u00e8rement sans cr\u00e9er de poches grasses.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Un contraste chaud-froid<\/h4><\/div><p>Le sirop froid sur la p\u00e2tisserie chaude p\u00e9n\u00e8tre par les coupes tout en m\u00e9nageant le dessus.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"ingredients-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants mesur\u00e9s<\/p><h3 id=\"ingredients-title-fr-gr-baklava-noix-pate-filo\">Ingr\u00e9dients pour 24 pi\u00e8ces<\/h3><p class=\"tsh-head-copy\">Les quantit\u00e9s correspondent au rendement indiqu\u00e9 ; les remarques pr\u00e9cisent les pr\u00e9parations qui modifient la texture, le go\u00fbt ou la s\u00e9curit\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-1-fr-gr-baklava-noix-pate-filo\"><h4 id=\"groupe-ingredients-1-fr-gr-baklava-noix-pate-filo\">Pour la p\u00e2te et la garniture aux noix<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>p\u00e2te filo<small>D\u00e9congel\u00e9e selon les instructions du fabricant.<\/small><\/span><\/li><li><span class=\"tsh-amount\">450 g<\/span><span>cerneaux de noix, grossi\u00e8rement hach\u00e9s<small>Conserver une texture vari\u00e9e, sans r\u00e9duire en poudre.<\/small><\/span><\/li><li><span class=\"tsh-amount\">70 g<\/span><span>cerneaux de noix pour le dessus<small>Une moiti\u00e9 par pi\u00e8ce, avec quelques noix de r\u00e9serve.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>sucre en poudre<\/span><\/li><li><span class=\"tsh-amount\">2 c. \u00e0 caf\u00e9<\/span><span>cannelle moulue<\/span><\/li><li><span class=\"tsh-amount\">\u00bc c. \u00e0 caf\u00e9<\/span><span>clous de girofle moulus<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>beurre doux, fondu<small>Laisser les solides du lait se d\u00e9poser 2 minutes.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-2-fr-gr-baklava-noix-pate-filo\"><h4 id=\"groupe-ingredients-2-fr-gr-baklava-noix-pate-filo\">Pour le sirop au miel et au citron<\/h4><ul><li><span class=\"tsh-amount\">380 g<\/span><span>sucre en poudre<\/span><\/li><li><span class=\"tsh-amount\">400 ml<\/span><span>eau<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>miel doux<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>jus de citron frais<\/span><\/li><li><span class=\"tsh-amount\">2 bandes<\/span><span>zeste de citron<small>\u00c9viter la partie blanche am\u00e8re.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>b\u00e2ton de cannelle<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Gluten, lait et noix. La p\u00e2te filo peut contenir des traces d\u2019autres allerg\u00e8nes selon le fabricant.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Moule m\u00e9tallique de 33 \u00d7 23 cm, pinceau, robot ou couteau, petite casserole, couteau fin bien aiguis\u00e9 et grille de refroidissement.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"preparation-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 \u00e9tapes pr\u00e9cises<\/p><h3 id=\"preparation-title-fr-gr-baklava-noix-pate-filo\">Pr\u00e9paration pas \u00e0 pas<\/h3><p class=\"tsh-head-copy\">Les \u00e9tapes suivent le d\u00e9roulement r\u00e9el de la recette, avec dur\u00e9es, temp\u00e9ratures et signes pr\u00e9cis de cuisson.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etape-1-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"etape-1-fr-gr-baklava-noix-pate-filo\">Refroidir le sirop et pr\u00e9parer les noix<\/h4><span class=\"tsh-stage-time\">environ 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Cuire le sirop miel-citron<\/h4><p>M\u00e9langer 380 g de sucre, l\u2019eau, le zeste de citron et le b\u00e2ton de cannelle. Porter \u00e0 \u00e9bullition, puis laisser fr\u00e9mir 8 minutes. Hors du feu, incorporer le miel et le jus de citron, retirer les aromates et laisser refroidir compl\u00e8tement.<\/p><span class=\"tsh-cue\">Le sirop est clair, l\u00e9g\u00e8rement \u00e9paissi et totalement froid avant la fin de la cuisson du g\u00e2teau.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Pr\u00e9parer la garniture<\/h4><p>M\u00e9langer les 450 g de noix hach\u00e9es avec 120 g de sucre, la cannelle et le girofle. \u00c9mietter du bout des doigts les zones trop compactes.<\/p><span class=\"tsh-cue\">Le m\u00e9lange reste meuble, sec et visiblement granuleux.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-2-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"etape-2-fr-gr-baklava-noix-pate-filo\">Monter, d\u00e9couper et cuire<\/h4><span class=\"tsh-stage-time\">environ 1 h 20<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Pr\u00e9parer le four et le moule<\/h4><p>Chauffer le four \u00e0 175 \u00b0C, ou 165 \u00b0C en chaleur tournante. Beurrer tr\u00e8s finement le moule. Ajuster la p\u00e2te filo \u00e0 sa taille et garder les feuilles restantes couvertes.<\/p><span class=\"tsh-cue\">Les feuilles restent souples, sans bords humides ni cassants.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Former la couche inf\u00e9rieure<\/h4><p>D\u00e9poser 10 feuilles en badigeonnant chacune d\u2019un voile de beurre avant d\u2019ajouter la suivante. Lisser les coins sans tasser la pile.<\/p><span class=\"tsh-cue\">Chaque feuille pr\u00e9sente un l\u00e9ger brillant et aucune flaque ne se forme au fond.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ajouter les noix et la couche sup\u00e9rieure<\/h4><p>R\u00e9partir la garniture jusqu\u2019aux bords sans la comprimer. Couvrir avec le reste de p\u00e2te filo en beurrant chaque feuille, puis terminer le dessus.<\/p><span class=\"tsh-cue\">La couche de noix est r\u00e9guli\u00e8re et la pile sup\u00e9rieure reste plate.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-06-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>D\u00e9couper 24 losanges<\/h4><p>Tracer quatre longues bandes sur toute la profondeur, puis six rang\u00e9es diagonales. Poser une moiti\u00e9 de noix sur chaque pi\u00e8ce et r\u00e9partir le reste de beurre dans les coupes.<\/p><span class=\"tsh-cue\">Toutes les lignes atteignent le moule et les portions sont nettement s\u00e9par\u00e9es.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Cuire jusqu\u2019\u00e0 une coloration soutenue<\/h4><p>Cuire sur la grille centrale 45 \u00e0 50 minutes. Tourner le moule apr\u00e8s 35 minutes si n\u00e9cessaire et prot\u00e9ger seulement les coins les plus fonc\u00e9s en fin de cuisson.<\/p><span class=\"tsh-cue\">Le centre est aussi dor\u00e9 et sec que les bords.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-3-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"etape-3-fr-gr-baklava-noix-pate-filo\">Imbiber et laisser prendre<\/h4><span class=\"tsh-stage-time\">au moins 6 h<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-08-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Verser le sirop froid progressivement<\/h4><p>Poser le moule chaud sur une surface r\u00e9sistante. Dans les 2 minutes, verser le sirop froid en trois passages : coupes, bords, puis centre.<\/p><span class=\"tsh-cue\">Le liquide descend par les entailles sans recouvrir enti\u00e8rement la surface.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-09-fr-gr-baklava-noix-pate-filo\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Laisser reposer puis reprendre les coupes<\/h4><p>Garder le baklav\u00e1 d\u00e9couvert \u00e0 temp\u00e9rature ambiante au moins 6 heures, id\u00e9alement toute une nuit. Repasser le couteau dans les lignes initiales avant de soulever les pi\u00e8ces.<\/p><span class=\"tsh-cue\">Les losanges tiennent, la garniture est fix\u00e9e et le dessus s\u2019effeuille au toucher.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"controles-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temp\u00e9rature, dur\u00e9e et texture<\/p><h3 id=\"controles-title-fr-gr-baklava-noix-pate-filo\">Points de contr\u00f4le<\/h3><p class=\"tsh-head-copy\">Le temps reste indicatif : temp\u00e9rature, couleur, texture et r\u00e9sistance au couteau confirment la cuisson r\u00e9elle.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Four<\/p><strong>175 \u00b0C<\/strong><p>Employer 165 \u00b0C en chaleur tournante et cuire sur la grille centrale.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cuisson<\/p><strong>45\u201350 min<\/strong><p>Le centre doit atteindre la m\u00eame couleur dor\u00e9e soutenue que les bords.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Prise<\/p><strong>6\u201312 h<\/strong><p>Le fond absorbe le sirop et la couche de noix devient nette \u00e0 la d\u00e9coupe.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes fr\u00e9quents et corrections pratiques<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">Le dessus devient mou<\/td><td data-label=\"Cause probable\">Le g\u00e2teau a \u00e9t\u00e9 couvert encore chaud ou le sirop n\u2019\u00e9tait pas froid.<\/td><td data-label=\"Correction\">Laisser refroidir \u00e0 d\u00e9couvert et pr\u00e9parer le sirop suffisamment t\u00f4t.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Le fond est gras<\/td><td data-label=\"Cause probable\">Les couches ont re\u00e7u trop de beurre ou la cuisson a \u00e9t\u00e9 trop courte.<\/td><td data-label=\"Correction\">Badigeonner tr\u00e8s l\u00e9g\u00e8rement et attendre une coloration profonde au centre.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Le sirop reste en surface<\/td><td data-label=\"Cause probable\">Les coupes n\u2019atteignent pas le fond ou la p\u00e2te est insuffisamment cuite.<\/td><td data-label=\"Correction\">Couper jusqu\u2019au m\u00e9tal et prolonger la cuisson jusqu\u2019\u00e0 ce que le centre soit sec.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Les pi\u00e8ces se d\u00e9font<\/td><td data-label=\"Cause probable\">Le repos est insuffisant ou les noix ont \u00e9t\u00e9 r\u00e9duites en poudre.<\/td><td data-label=\"Correction\">Attendre au moins 6 heures et conserver une garniture grossi\u00e8re.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"conseils-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"conseils-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la cuisson<\/p><h3 id=\"conseils-title-fr-gr-baklava-noix-pate-filo\">Service, conservation et adaptations<\/h3><p class=\"tsh-head-copy\">Ces recommandations tiennent compte de la texture du plat et de la conservation s\u00fbre des restes.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir un petit losange \u00e0 temp\u00e9rature ambiante avec un caf\u00e9 ou un th\u00e9 non sucr\u00e9.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Garder jusqu\u2019\u00e0 5 jours dans une bo\u00eete l\u00e9g\u00e8rement couverte \u00e0 temp\u00e9rature fra\u00eeche. R\u00e9frig\u00e9rer seulement par forte chaleur.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Variantes raisonnables<\/h4><p>Remplacer jusqu\u2019\u00e0 un tiers des noix par des pistaches, ou employer du zeste d\u2019orange \u00e0 la place du citron.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Ghee \u00e0 la place du beurre<\/h4><p>Utiliser le m\u00eame poids. Les couches seront un peu plus s\u00e8ches et le go\u00fbt plus grill\u00e9.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"faq-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 R\u00e9ponses pratiques<\/p><h3 id=\"faq-title-fr-gr-baklava-noix-pate-filo\">Questions fr\u00e9quentes<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-baklava-noix-pate-filo\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Faut-il beurrer chaque feuille ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Oui. Un film fin entre les feuilles cr\u00e9e la s\u00e9paration. Plusieurs feuilles non beurr\u00e9es forment une zone compacte.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-baklava-noix-pate-filo\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Pourquoi couper avant la cuisson ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Les coupes d\u00e9terminent les portions et conduisent le sirop \u00e0 travers toute l\u2019\u00e9paisseur.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-baklava-noix-pate-filo\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Peut-on servir apr\u00e8s deux heures ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La p\u00e2tisserie sera encore fragile. Six heures constituent un minimum pour une d\u00e9coupe propre.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-baklava-noix-pate-filo\" aria-labelledby=\"nutrition-title-fr-gr-baklava-noix-pate-filo\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-gr-baklava-noix-pate-filo\">Valeurs nutritionnelles<\/h3><p class=\"tsh-head-copy\">Les valeurs proviennent de la liste compl\u00e8te des ingr\u00e9dients et sont divis\u00e9es selon le rendement indiqu\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 100 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 pi\u00e8ce, environ 65 g. <strong>Principaux allerg\u00e8nes :<\/strong> Gluten, lait et noix. La p\u00e2te filo peut contenir des traces d\u2019autres allerg\u00e8nes selon le fabricant. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences standard ; les marques, l\u2019absorption et le portionnage peuvent modifier le r\u00e9sultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Des feuilles nettes, une garniture de noix friable et un sirop absorb\u00e9 sans d\u00e9tremper la surface.<\/p><p class=\"tsh-close-copy\">Le travail est minutieux mais pr\u00e9visible : beurre finement r\u00e9parti, coupes profondes, cuisson pouss\u00e9e et long repos. Ces quatre points donnent un baklav\u00e1 croustillant, stable et facile \u00e0 servir.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-baklava-noix-pate-filo\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Baklav\u00e1 aux noix et \u00e0 la cannelle, p\u00e2te filo croustillante et sirop miel-citron bien dos\u00e9\",\n  \"description\": \"Ce baklav\u00e1 associe une p\u00e2te filo nettement feuillet\u00e9e, une garniture de noix grossi\u00e8rement hach\u00e9es et un sirop au miel et au citron. 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