{"id":4155,"date":"2026-08-03T21:46:09","date_gmt":"2026-08-03T21:46:09","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/baklava-greca-alle-noci\/"},"modified":"2026-08-03T21:46:09","modified_gmt":"2026-08-03T21:46:09","slug":"baklava-greca-alle-noci","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/baklava-greca-alle-noci\/","title":{"rendered":"Baklava greca alle noci"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-gr-baklava-alle-noci{\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-it-gr-baklava-alle-noci *,\n#recipe-it-gr-baklava-alle-noci *::before,\n#recipe-it-gr-baklava-alle-noci *::after{box-sizing:border-box}\n#recipe-it-gr-baklava-alle-noci :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-it-gr-baklava-alle-noci :where(img){display:block;max-width:100%}\n#recipe-it-gr-baklava-alle-noci :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-it-gr-baklava-alle-noci :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-it-gr-baklava-alle-noci :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-it-gr-baklava-alle-noci ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-it-gr-baklava-alle-noci .tsh-anchor,\n#recipe-it-gr-baklava-alle-noci .tsh-step[id]{scroll-margin-top:88px}\n#recipe-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci: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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-card-head::before{\n  content:\"\";\n  position:absolute;\n  inset-block:clamp(22px,2.8vw,32px);\n  inset-inline-start:0;\n  width:3px;\n  border-start-end-radius:999px;\n  border-end-end-radius:999px;\n  background:var(--tone);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-it-gr-baklava-alle-noci .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-it-gr-baklava-alle-noci .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-it-gr-baklava-alle-noci .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-it-gr-baklava-alle-noci .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-it-gr-baklava-alle-noci .tsh-kicker{\n  display:flex;\n  align-items:center;\n  gap:10px;\n  margin-bottom:8px;\n  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-it-gr-baklava-alle-noci .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-it-gr-baklava-alle-noci .tsh-masthead{\n  position:relative;\n  display:block;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  letter-spacing:.18em;\n  line-height:1.45;\n  text-transform:uppercase;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-it-gr-baklava-alle-noci .tsh-title{\n  max-width:930px;\n  color:var(--tsh-ink);\n  font-size:clamp(39px,4.6vw,61px);\n  font-weight:800;\n  letter-spacing:-.052em;\n  line-height:.99;\n  text-wrap:balance;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-title-main,\n#recipe-it-gr-baklava-alle-noci .tsh-title-accent{display:block}\n#recipe-it-gr-baklava-alle-noci .tsh-title b{font-weight:860}\n#recipe-it-gr-baklava-alle-noci .tsh-title-accent{\n  max-width:880px;\n  margin-top:11px;\n  color:var(--tsh-gold);\n  font-size:.47em;\n  font-weight:660;\n  letter-spacing:-.026em;\n  line-height:1.17;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-lead{\n  max-width:820px;\n  margin-top:19px;\n  color:var(--tsh-copy);\n  font-size:clamp(16px,1.65vw,18px);\n  line-height:1.68;\n  text-wrap:pretty;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-it-gr-baklava-alle-noci .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-hero img{\n  display:block;\n  width:100%;\n  height:auto;\n  aspect-ratio:16\/9;\n  object-fit:cover;\n  object-position:center;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-it-gr-baklava-alle-noci .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-it-gr-baklava-alle-noci .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-it-gr-baklava-alle-noci .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-it-gr-baklava-alle-noci .tsh-fact 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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-it-gr-baklava-alle-noci .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-it-gr-baklava-alle-noci .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-it-gr-baklava-alle-noci .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-it-gr-baklava-alle-noci .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-it-gr-baklava-alle-noci .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-it-gr-baklava-alle-noci .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-it-gr-baklava-alle-noci .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-it-gr-baklava-alle-noci .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-it-gr-baklava-alle-noci .tsh-prose p+p{margin-top:15px}\n#recipe-it-gr-baklava-alle-noci .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-it-gr-baklava-alle-noci .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-it-gr-baklava-alle-noci .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-it-gr-baklava-alle-noci .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-it-gr-baklava-alle-noci .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-it-gr-baklava-alle-noci .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-it-gr-baklava-alle-noci .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-it-gr-baklava-alle-noci .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-it-gr-baklava-alle-noci .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-it-gr-baklava-alle-noci .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-it-gr-baklava-alle-noci .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-it-gr-baklava-alle-noci .tsh-ingredient-card ul{list-style:none}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-baklava-alle-noci .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-it-gr-baklava-alle-noci .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-it-gr-baklava-alle-noci .tsh-stages{display:grid;gap:18px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-it-gr-baklava-alle-noci .tsh-step:last-child::before{display:none}\n#recipe-it-gr-baklava-alle-noci .tsh-step>div{max-width:920px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-it-gr-baklava-alle-noci .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-it-gr-baklava-alle-noci .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-table th:nth-child(1){width:24%}\n#recipe-it-gr-baklava-alle-noci .tsh-table th:nth-child(2){width:38%}\n#recipe-it-gr-baklava-alle-noci .tsh-table th:nth-child(3){width:38%}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-table td:last-child,#recipe-it-gr-baklava-alle-noci .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-gr-baklava-alle-noci .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-gr-baklava-alle-noci .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-it-gr-baklava-alle-noci .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card p,#recipe-it-gr-baklava-alle-noci .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card ul,#recipe-it-gr-baklava-alle-noci .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card li+li{margin-top:5px}\n#recipe-it-gr-baklava-alle-noci .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-it-gr-baklava-alle-noci .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-it-gr-baklava-alle-noci .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-it-gr-baklava-alle-noci .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-gr-baklava-alle-noci .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-it-gr-baklava-alle-noci .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-it-gr-baklava-alle-noci .tsh-nutrition 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.tsh-card,#recipe-it-gr-baklava-alle-noci .tsh-masthead,#recipe-it-gr-baklava-alle-noci .tsh-close,#recipe-it-gr-baklava-alle-noci .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-it-gr-baklava-alle-noci .tsh-step-no,#recipe-it-gr-baklava-alle-noci .tsh-stage-badge,#recipe-it-gr-baklava-alle-noci .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-it-gr-baklava-alle-noci{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-it-gr-baklava-alle-noci .tsh-quick-nav,#recipe-it-gr-baklava-alle-noci .tsh-hero{display:none!important}\n  #recipe-it-gr-baklava-alle-noci .tsh-masthead{display:block}\n  #recipe-it-gr-baklava-alle-noci .tsh-card,#recipe-it-gr-baklava-alle-noci .tsh-masthead,#recipe-it-gr-baklava-alle-noci .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-it-gr-baklava-alle-noci .tsh-title-wrap,#recipe-it-gr-baklava-alle-noci .tsh-card-head,#recipe-it-gr-baklava-alle-noci .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-it-gr-baklava-alle-noci .tsh-title{font-size:25pt}\n  #recipe-it-gr-baklava-alle-noci .tsh-title-accent,#recipe-it-gr-baklava-alle-noci .tsh-close-kicker,#recipe-it-gr-baklava-alle-noci .tsh-close-quote,#recipe-it-gr-baklava-alle-noci .tsh-close-copy{color:#000!important}\n  #recipe-it-gr-baklava-alle-noci .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-gr-baklava-alle-noci .tsh-ingredient-grid,#recipe-it-gr-baklava-alle-noci .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-it-gr-baklava-alle-noci .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-it-gr-baklava-alle-noci .tsh-key,#recipe-it-gr-baklava-alle-noci .tsh-control,#recipe-it-gr-baklava-alle-noci .tsh-practical-card,#recipe-it-gr-baklava-alle-noci .tsh-ingredient-card,#recipe-it-gr-baklava-alle-noci .tsh-note,#recipe-it-gr-baklava-alle-noci .tsh-step,#recipe-it-gr-baklava-alle-noci .tsh-faq,#recipe-it-gr-baklava-alle-noci .tsh-plan-item,#recipe-it-gr-baklava-alle-noci .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-it-gr-baklava-alle-noci details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-it-gr-baklava-alle-noci .tsh-faq-top::after{display:none}\n  #recipe-it-gr-baklava-alle-noci .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-it-gr-baklava-alle-noci\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-baklava-alle-noci\" aria-describedby=\"recipe-summary-it-gr-baklava-alle-noci\"><header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Fillo ben separata \u00b7 Noci e sciroppo al miele<\/p><h2 class=\"tsh-title\" id=\"recipe-title-it-gr-baklava-alle-noci\"><span class=\"tsh-title-main\"><b>Baklava alle noci<\/b> con pasta fillo croccante,<\/span><span class=\"tsh-title-accent\">ripieno alla cannella e sciroppo misurato di miele e limone<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-it-gr-baklava-alle-noci\">Questa baklava alle noci alterna fogli sottili imburrati e un ripieno grossolano profumato con cannella e chiodi di garofano. Lo sciroppo freddo di miele e limone penetra nei tagli della pasta calda, lasciando la superficie friabile e il centro compatto ma non pastoso.<\/p><ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Dolce da forno<\/li><li>Cucina greca<\/li><li>Cottura al forno e sciroppatura<\/li><li>Media<\/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=\"Ampia composizione con fetta triangolare di baklava alle noci al centro di un piatto chiaro, miele e noci sul tavolo scuro\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La doratura uniforme e i tagli profondi permettono allo sciroppo di penetrare senza cancellare la sfogliatura superiore.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tempo, quantit\u00e0 e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>24 pezzi<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Riposo<\/dt><dd>6 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>7 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per pezzo<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida nella ricetta\"><a href=\"#panoramica-it-gr-baklava-alle-noci\">Panoramica<\/a><a href=\"#ingredienti-it-gr-baklava-alle-noci\">Ingredienti<\/a><a href=\"#preparazione-it-gr-baklava-alle-noci\">Preparazione<\/a><a href=\"#controlli-it-gr-baklava-alle-noci\">Punti di controllo<\/a><a href=\"#servizio-it-gr-baklava-alle-noci\">Servizio e conservazione<\/a><a href=\"#faq-it-gr-baklava-alle-noci\">Domande<\/a><a href=\"#nutrition-it-gr-baklava-alle-noci\">Nutrizione<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-gr-baklava-alle-noci\" aria-labelledby=\"panoramica-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Strati sottili e assorbimento controllato<\/p><h3 id=\"panoramica-title-it-gr-baklava-alle-noci\">Croccantezza sopra, ripieno stabile al centro<\/h3><p class=\"tsh-head-copy\">La baklava riesce quando noci, burro, taglio e sciroppo sono distribuiti con precisione; nessun singolo passaggio pu\u00f2 compensare gli altri.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La baklava greca alle noci \u00e8 un dolce costruito pi\u00f9 sulla regolarit\u00e0 che sulla forza. Ogni foglio di pasta fillo deve ricevere una pellicola sottile di burro, il ripieno deve restare granuloso e i tagli devono raggiungere il fondo della teglia prima della cottura. In questa versione le noci dominano il sapore, mentre cannella e chiodi di garofano restano sullo sfondo. Il miele entra nello sciroppo in quantit\u00e0 misurata, cos\u00ec il dolce conserva una nota aromatica piena senza diventare colloso.<\/p><p>Lo sciroppo viene preparato per primo e raffreddato completamente. Zucchero, acqua, scorza di limone e stecca di cannella sobbollono per otto minuti; miele e succo di limone vengono incorporati fuori dal fuoco. Questa sequenza protegge l\u2019aroma del miele e crea il contrasto termico necessario al momento della sciroppatura. Versare liquido freddo sulla baklava appena sfornata aiuta lo sciroppo a scendere lungo i tagli, mentre gli strati superiori conservano una parte della loro friabilit\u00e0.<\/p><p>Le noci non vanno ridotte in farina. Una granulometria irregolare, con briciole e piccoli frammenti, produce un ripieno che si compatta quanto basta ma rimane leggibile al taglio. Zucchero, cannella e chiodi di garofano si mescolano a secco, sciogliendo con le dita eventuali zone troppo fini. Premere il ripieno nella teglia sarebbe un errore: gli spazi tra i pezzi consentono allo sciroppo di distribuirsi e impediscono la formazione di una massa oleosa e pesante.<\/p><p>La pasta fillo richiede organizzazione. I fogli vengono tagliati sulla misura della teglia e tenuti sotto carta da forno e un canovaccio appena umido. Un panno bagnato li renderebbe appiccicosi; lasciarli scoperti li farebbe spezzare. Dieci fogli formano la base, ciascuno spennellato con poco burro fuso. Il pennello deve lasciare lucentezza, non pozze. Dopo il ripieno si procede nello stesso modo con gli strati superiori, senza schiacciare gli angoli o comprimere la superficie.<\/p><\/div><div class=\"tsh-prose\"><p>Il taglio prima del forno non \u00e8 soltanto estetico. Quattro strisce longitudinali e sei file diagonali dividono il dolce in 24 rombi e creano canali per lo sciroppo. Ogni incisione deve arrivare al metallo. Una mezza noce segna la porzione e protegge leggermente il centro. La cottura a 175 \u00b0C dura 45\u201350 minuti: il cuore deve raggiungere la stessa tonalit\u00e0 dorata dei bordi. Una superficie pallida al centro indica strati ancora umidi, destinati ad ammorbidirsi troppo dopo lo sciroppo.<\/p><p>Dopo la sciroppatura la baklava riposa scoperta almeno sei ore, meglio tutta la notte. In questo intervallo il fondo assorbe il liquido, il ripieno si stabilizza e i tagli diventano puliti. Coprire il dolce quando \u00e8 ancora caldo intrappolerebbe vapore e ammorbidirebbe la fillo. A temperatura ambiente fresca si conserva fino a cinque giorni in un contenitore non ermetico. Il frigorifero \u00e8 utile solo con clima molto caldo; prima del servizio i pezzi devono tornare a temperatura ambiente per recuperare aroma e fragranza.<\/p><p>Anche il modo di sollevare i pezzi incide sulla presentazione. Una spatola sottile entra lungo i tagli gi\u00e0 ripassati e sostiene il rombo dal fondo, evitando di tirare la sola crosta superiore. Le prime porzioni possono richiedere pi\u00f9 attenzione, poi lo spazio libero facilita il servizio. Un coltello seghettato non \u00e8 adatto: strapperebbe la fillo e trascinerebbe il ripieno invece di seguire le incisioni nette create prima del forno.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Noci tritate grossolanamente<\/h4><\/div><p>Una mollica irregolare d\u00e0 struttura; la farina di noci produce un centro compatto e grasso.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Burro in velo sottile<\/h4><\/div><p>Ogni foglio deve brillare appena, senza accumuli sul fondo della teglia.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Sciroppo freddo su dolce caldo<\/h4><\/div><p>Il contrasto aiuta il liquido a entrare nei tagli senza sommergere la superficie.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-gr-baklava-alle-noci\" aria-labelledby=\"ingredienti-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredienti-title-it-gr-baklava-alle-noci\">Ingredienti per 24 pezzi<\/h3><p class=\"tsh-head-copy\">Le quantit\u00e0 corrispondono alla resa indicata; le note precisano le preparazioni che modificano consistenza, sapore o sicurezza.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-it-gr-baklava-alle-noci\"><h4 id=\"gruppo-ingredienti-1-it-gr-baklava-alle-noci\">Per la pasta e il ripieno di noci<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>pasta fillo<small>Scongelata secondo le indicazioni della confezione.<\/small><\/span><\/li><li><span class=\"tsh-amount\">450 g<\/span><span>gherigli di noce, tritati grossolanamente<small>Mantenere una briciola varia, senza ridurre in farina.<\/small><\/span><\/li><li><span class=\"tsh-amount\">70 g<\/span><span>mezzi gherigli di noce per la superficie<small>Uno per ogni pezzo, con qualche unit\u00e0 di riserva.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>zucchero semolato<\/span><\/li><li><span class=\"tsh-amount\">2 cucchiaini<\/span><span>cannella in polvere<\/span><\/li><li><span class=\"tsh-amount\">\u00bc cucchiaino<\/span><span>chiodi di garofano in polvere<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>burro non salato, fuso<small>Lasciare depositare i solidi del latte per 2 minuti.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-it-gr-baklava-alle-noci\"><h4 id=\"gruppo-ingredienti-2-it-gr-baklava-alle-noci\">Per lo sciroppo al miele e limone<\/h4><ul><li><span class=\"tsh-amount\">380 g<\/span><span>zucchero semolato<\/span><\/li><li><span class=\"tsh-amount\">400 ml<\/span><span>acqua<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>miele delicato<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>succo di limone fresco<\/span><\/li><li><span class=\"tsh-amount\">2 strisce<\/span><span>scorza di limone<small>Evitare la parte bianca amara.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>stecca di cannella<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Glutine, latte e noci. La pasta fillo pu\u00f2 contenere tracce di altri allergeni secondo le indicazioni del produttore.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Teglia metallica da 33 \u00d7 23 cm, pennello da pasticceria, robot da cucina o coltello, pentolino, coltello affilato a lama sottile e griglia di raffreddamento.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-gr-baklava-alle-noci\" aria-labelledby=\"preparazione-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 passaggi precisi<\/p><h3 id=\"preparazione-title-it-gr-baklava-alle-noci\">Preparazione passo dopo passo<\/h3><p class=\"tsh-head-copy\">I passaggi seguono il flusso reale della ricetta, con tempi, temperature e segnali precisi di cottura.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-gr-baklava-alle-noci\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-it-gr-baklava-alle-noci\">Raffreddare lo sciroppo e mescolare il ripieno<\/h4><span class=\"tsh-stage-time\">circa 20 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Cuocere lo sciroppo al miele e limone<\/h4><p>Riunire 380 g di zucchero, acqua, scorza di limone e stecca di cannella. Portare a bollore e sobbollire per 8 minuti. Togliere dal fuoco, incorporare miele e succo di limone, eliminare scorza e cannella e far raffreddare completamente.<\/p><span class=\"tsh-cue\">Lo sciroppo \u00e8 limpido, appena addensato e completamente freddo prima della cottura del dolce.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Preparare il ripieno di noci<\/h4><p>Mescolare 450 g di noci tritate con 120 g di zucchero, cannella e chiodi di garofano. Sgranare con le dita le zone troppo fini o compattate.<\/p><span class=\"tsh-cue\">Il composto rimane sciolto e chiaramente granuloso.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-gr-baklava-alle-noci\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-it-gr-baklava-alle-noci\">Stratificare, tagliare e cuocere<\/h4><span class=\"tsh-stage-time\">circa 1 ora e 20 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Preparare forno e teglia<\/h4><p>Scaldare il forno a 175 \u00b0C, oppure 165 \u00b0C ventilato. Spennellare la teglia con un velo di burro. Rifilare la fillo e tenere i fogli inutilizzati sotto carta da forno e un canovaccio appena umido.<\/p><span class=\"tsh-cue\">I fogli restano flessibili, senza bordi bagnati o fragili.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Costruire lo strato inferiore<\/h4><p>Disporre 10 fogli, spennellando ciascuno con poco burro fuso prima di aggiungere il successivo. Sistemare gli angoli senza comprimere gli strati.<\/p><span class=\"tsh-cue\">Ogni foglio ha una lucentezza sottile e sul fondo non si raccolgono pozze di burro.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Aggiungere le noci e chiudere con la fillo<\/h4><p>Distribuire il composto di noci fino ai bordi senza pressarlo. Coprire con i fogli rimasti, spennellando ogni strato, poi completare la superficie con burro.<\/p><span class=\"tsh-cue\">Il ripieno \u00e8 uniforme e il pacchetto superiore rimane piano.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-06-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Tagliare 24 rombi<\/h4><p>Incidere quattro strisce lunghe attraverso tutti gli strati, poi ricavare sei file diagonali. Premere mezzo gheriglio su ogni rombo e distribuire il burro rimasto lungo i tagli.<\/p><span class=\"tsh-cue\">Ogni incisione raggiunge la teglia e le porzioni sono nettamente separate.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Cuocere fino a doratura uniforme<\/h4><p>Cuocere sul ripiano centrale per 45\u201350 minuti, ruotando la teglia dopo 35 minuti se necessario. Proteggere soltanto gli angoli pi\u00f9 scuri negli ultimi 8 minuti.<\/p><span class=\"tsh-cue\">Il centro \u00e8 dorato e croccante quanto i bordi.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-it-gr-baklava-alle-noci\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-it-gr-baklava-alle-noci\">Sciroppare e far assestare<\/h4><span class=\"tsh-stage-time\">almeno 6 ore<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-08-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Versare lo sciroppo in tre passaggi<\/h4><p>Appoggiare la teglia calda su una superficie resistente. Entro 2 minuti versare lo sciroppo freddo prima lungo i tagli, poi sui bordi e infine al centro, lentamente e in tre riprese.<\/p><span class=\"tsh-cue\">Lo sciroppo scende nei tagli senza lasciare la superficie immersa.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-09-it-gr-baklava-alle-noci\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Lasciare riposare e ripassare i tagli<\/h4><p>Tenere la baklava scoperta a temperatura ambiente per almeno 6 ore, preferibilmente tutta la notte. Prima di sollevare i pezzi, ripassare una volta il coltello nelle incisioni originarie.<\/p><span class=\"tsh-cue\">I rombi mantengono bordi puliti, il ripieno \u00e8 stabile e la superficie si sfoglia al tocco.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-it-gr-baklava-alle-noci\" aria-labelledby=\"controlli-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperatura, tempo e consistenza<\/p><h3 id=\"controlli-title-it-gr-baklava-alle-noci\">Punti di controllo<\/h3><p class=\"tsh-head-copy\">Il tempo resta indicativo: temperatura, colore, consistenza e resistenza al coltello confermano la cottura reale.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Forno<\/p><strong>175 \u00b0C<\/strong><p>Usare 165 \u00b0C con ventilazione e cuocere sul ripiano centrale.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cottura<\/p><strong>45\u201350 min<\/strong><p>Il centro deve raggiungere la stessa doratura intensa dei bordi.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Assestamento<\/p><strong>6\u201312 h<\/strong><p>Durante il riposo il fondo assorbe lo sciroppo e il ripieno diventa tagliabile.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi frequenti e correzioni pratiche<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">La superficie diventa morbida<\/td><td data-label=\"Causa probabile\">Il dolce \u00e8 stato coperto ancora caldo oppure lo sciroppo non era freddo.<\/td><td data-label=\"Correzione\">Lasciare raffreddare scoperto e preparare lo sciroppo con anticipo.<\/td><\/tr><tr><td data-label=\"Problema\">Il fondo \u00e8 unto<\/td><td data-label=\"Causa probabile\">Il burro \u00e8 stato steso in quantit\u00e0 eccessiva o la cottura \u00e8 terminata troppo presto.<\/td><td data-label=\"Correzione\">Usare un velo sottile e aspettare che anche il centro sia ben dorato.<\/td><\/tr><tr><td data-label=\"Problema\">Lo sciroppo resta sopra<\/td><td data-label=\"Causa probabile\">I tagli non arrivano alla teglia oppure gli strati centrali sono ancora umidi.<\/td><td data-label=\"Correzione\">Incidere fino al fondo prima del forno e cuocere fino a doratura uniforme.<\/td><\/tr><tr><td data-label=\"Problema\">I rombi si sbriciolano<\/td><td data-label=\"Causa probabile\">La baklava \u00e8 stata sollevata prima dell\u2019assestamento o le noci erano troppo fini.<\/td><td data-label=\"Correzione\">Attendere almeno 6 ore e mantenere una granella grossolana.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"servizio-it-gr-baklava-alle-noci\" aria-labelledby=\"servizio-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"servizio-title-it-gr-baklava-alle-noci\">Servizio, conservazione e adattamenti<\/h3><p class=\"tsh-head-copy\">Queste indicazioni tengono conto della consistenza del piatto e della conservazione sicura degli avanzi.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Servire a temperatura ambiente, un rombo piccolo per persona, con caff\u00e8 o t\u00e8 non zuccherati. Non occorrono crema o altro sciroppo.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Tenere in un contenitore leggermente coperto, in ambiente fresco, fino a 5 giorni. Refrigerare solo con caldo intenso e lasciare rinvenire 45 minuti.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Variazione con pistacchi<\/h4><p>Sostituire fino a un terzo delle noci con pistacchi non salati, mantenendo invariata la massa totale del ripieno.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Ghee al posto del burro<\/h4><p>Usare lo stesso peso. Il ghee separa gli strati in modo un poco pi\u00f9 croccante e aggiunge una nota tostata.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-it-gr-baklava-alle-noci\" aria-labelledby=\"faq-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-gr-baklava-alle-noci\">Domande frequenti<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-baklava-alle-noci\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>La baklava pu\u00f2 essere preparata il giorno prima?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec. Il riposo notturno migliora il taglio e uniforma l\u2019assorbimento dello sciroppo.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-baklava-alle-noci\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Perch\u00e9 il dolce si taglia prima della cottura?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>I tagli guidano lo sciroppo attraverso tutti gli strati e permettono di separare i pezzi senza schiacciare la fillo cotta.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-it-gr-baklava-alle-noci\" aria-labelledby=\"nutrition-title-it-gr-baklava-alle-noci\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-gr-baklava-alle-noci\">Valori nutrizionali<\/h3><p class=\"tsh-head-copy\">I valori derivano dall\u2019intera lista degli ingredienti e sono divisi secondo la resa indicata.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 100 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 pezzo, circa 65 g. <strong>Allergeni principali:<\/strong> Glutine, latte e noci. La pasta fillo pu\u00f2 contenere tracce di altri allergeni secondo le indicazioni del produttore. Valori approssimativi calcolati con riferimenti standard; marche, assorbimento e suddivisione delle porzioni possono modificare il risultato.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Strati friabili, noci ben riconoscibili e uno sciroppo che lega il dolce senza appesantirlo.<\/p><p class=\"tsh-close-copy\">Il risultato dipende da gesti piccoli ma ripetuti con precisione: burro sottile, tagli profondi, doratura completa e un lungo riposo scoperto.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-baklava-alle-noci\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Baklava alle noci con pasta fillo croccante, ripieno alla cannella e sciroppo misurato di miele e limone\",\n  \"description\": \"Questa baklava alle noci alterna fogli sottili imburrati e un ripieno grossolano profumato con cannella e chiodi di garofano. 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