{"id":4110,"date":"2026-08-03T21:59:49","date_gmt":"2026-08-03T21:59:49","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/griekse-nationale-gerechten\/griekse-baklava-met-walnoten\/"},"modified":"2026-08-03T21:59:49","modified_gmt":"2026-08-03T21:59:49","slug":"griekse-baklava-met-walnoten","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/griekse-nationale-gerechten\/griekse-baklava-met-walnoten\/","title":{"rendered":"Griekse baklava met walnoten"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-nl-gr-baklava-met-walnoten{\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-nl-gr-baklava-met-walnoten *,\n#recipe-nl-gr-baklava-met-walnoten *::before,\n#recipe-nl-gr-baklava-met-walnoten *::after{box-sizing:border-box}\n#recipe-nl-gr-baklava-met-walnoten :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-nl-gr-baklava-met-walnoten :where(img){display:block;max-width:100%}\n#recipe-nl-gr-baklava-met-walnoten :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-nl-gr-baklava-met-walnoten :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-nl-gr-baklava-met-walnoten :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-nl-gr-baklava-met-walnoten ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-anchor,\n#recipe-nl-gr-baklava-met-walnoten .tsh-step[id]{scroll-margin-top:88px}\n#recipe-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten: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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-nl-gr-baklava-met-walnoten .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-nl-gr-baklava-met-walnoten .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-nl-gr-baklava-met-walnoten .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-nl-gr-baklava-met-walnoten .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-title-main,\n#recipe-nl-gr-baklava-met-walnoten .tsh-title-accent{display:block}\n#recipe-nl-gr-baklava-met-walnoten .tsh-title b{font-weight:860}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-nl-gr-baklava-met-walnoten .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-nl-gr-baklava-met-walnoten .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-nl-gr-baklava-met-walnoten .tsh-prose p+p{margin-top:15px}\n#recipe-nl-gr-baklava-met-walnoten .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-nl-gr-baklava-met-walnoten .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-nl-gr-baklava-met-walnoten .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-nl-gr-baklava-met-walnoten .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-nl-gr-baklava-met-walnoten .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-nl-gr-baklava-met-walnoten .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card ul{list-style:none}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-nl-gr-baklava-met-walnoten .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-nl-gr-baklava-met-walnoten .tsh-stages{display:grid;gap:18px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-nl-gr-baklava-met-walnoten .tsh-step:last-child::before{display:none}\n#recipe-nl-gr-baklava-met-walnoten .tsh-step>div{max-width:920px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-nl-gr-baklava-met-walnoten .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table th:nth-child(1){width:24%}\n#recipe-nl-gr-baklava-met-walnoten .tsh-table th:nth-child(2){width:38%}\n#recipe-nl-gr-baklava-met-walnoten .tsh-table th:nth-child(3){width:38%}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table td:last-child,#recipe-nl-gr-baklava-met-walnoten .tsh-table th:last-child{border-inline-end:0}\n#recipe-nl-gr-baklava-met-walnoten .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-nl-gr-baklava-met-walnoten .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card p,#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card ul,#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card li+li{margin-top:5px}\n#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-nl-gr-baklava-met-walnoten .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-nl-gr-baklava-met-walnoten .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-nl-gr-baklava-met-walnoten .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-nl-gr-baklava-met-walnoten .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-nl-gr-baklava-met-walnoten .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-nl-gr-baklava-met-walnoten .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-nl-gr-baklava-met-walnoten .tsh-key,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-control,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-practical-card,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-faq,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-key:hover,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-control:hover,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-practical-card:hover,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-faq:hover,\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-faq[open] .tsh-faq-top:hover::after{background:var(--tsh-night)}\n}\n\n\/* Responsive *\/\n@media (max-width:900px){\n  #recipe-nl-gr-baklava-met-walnoten .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-key-grid,#recipe-nl-gr-baklava-met-walnoten .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-facts{--tsh-fact-cols:3}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-nutrition{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:720px){\n  #recipe-nl-gr-baklava-met-walnoten{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-anchor,\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card,#recipe-nl-gr-baklava-met-walnoten .tsh-masthead{border-radius:18px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-head{padding:22px 19px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-body{padding:20px 17px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav{top:6px;flex-wrap:nowrap;gap:6px;margin-bottom:18px;padding:7px;border-radius:15px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-grid,#recipe-nl-gr-baklava-met-walnoten .tsh-note-grid,#recipe-nl-gr-baklava-met-walnoten .tsh-practical-grid,#recipe-nl-gr-baklava-met-walnoten .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step:last-child::before{display:none}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-cue{border-radius:10px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table tbody{display:grid;gap:10px}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table td:last-child{border-bottom:0}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten .tsh-table td:first-child{background:#fbf7ef;color:var(--tsh-ink);font-size:13.5px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-close{border-radius:18px}\n}\n@media (max-width:520px){\n  #recipe-nl-gr-baklava-met-walnoten .tsh-facts{--tsh-fact-cols:2}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-swap-list>div{grid-template-columns:1fr;gap:4px;padding:13px 15px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-stage-time{grid-column:2;justify-self:start}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card li{grid-template-columns:84px minmax(0,1fr);gap:10px;padding:12px 13px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-amount{font-size:11.8px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-faq-top{grid-template-columns:36px minmax(0,1fr) 28px;padding:13px}\n}\n@media (max-width:370px){\n  #recipe-nl-gr-baklava-met-walnoten{width:calc(100% - 8px)}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-wrap{padding-inline:16px}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card-body{padding-inline:14px}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten *,#recipe-nl-gr-baklava-met-walnoten *::before,#recipe-nl-gr-baklava-met-walnoten *::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-nl-gr-baklava-met-walnoten .tsh-card,#recipe-nl-gr-baklava-met-walnoten .tsh-masthead,#recipe-nl-gr-baklava-met-walnoten .tsh-close,#recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step-no,#recipe-nl-gr-baklava-met-walnoten .tsh-stage-badge,#recipe-nl-gr-baklava-met-walnoten .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-nl-gr-baklava-met-walnoten{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-quick-nav,#recipe-nl-gr-baklava-met-walnoten .tsh-hero{display:none!important}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-masthead{display:block}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-card,#recipe-nl-gr-baklava-met-walnoten .tsh-masthead,#recipe-nl-gr-baklava-met-walnoten .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-wrap,#recipe-nl-gr-baklava-met-walnoten .tsh-card-head,#recipe-nl-gr-baklava-met-walnoten .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title{font-size:25pt}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-title-accent,#recipe-nl-gr-baklava-met-walnoten .tsh-close-kicker,#recipe-nl-gr-baklava-met-walnoten .tsh-close-quote,#recipe-nl-gr-baklava-met-walnoten .tsh-close-copy{color:#000!important}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-grid,#recipe-nl-gr-baklava-met-walnoten .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-key,#recipe-nl-gr-baklava-met-walnoten .tsh-control,#recipe-nl-gr-baklava-met-walnoten .tsh-practical-card,#recipe-nl-gr-baklava-met-walnoten .tsh-ingredient-card,#recipe-nl-gr-baklava-met-walnoten .tsh-note,#recipe-nl-gr-baklava-met-walnoten .tsh-step,#recipe-nl-gr-baklava-met-walnoten .tsh-faq,#recipe-nl-gr-baklava-met-walnoten .tsh-plan-item,#recipe-nl-gr-baklava-met-walnoten .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-nl-gr-baklava-met-walnoten details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-nl-gr-baklava-met-walnoten .tsh-faq-top::after{display:none}\n  #recipe-nl-gr-baklava-met-walnoten .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-nl-gr-baklava-met-walnoten\" lang=\"nl\" dir=\"ltr\" aria-labelledby=\"recipe-title-nl-gr-baklava-met-walnoten\" aria-describedby=\"recipe-summary-nl-gr-baklava-met-walnoten\"><header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Dunne filolagen \u00b7 Koude siroop op heet gebak<\/p><h2 class=\"tsh-title\" id=\"recipe-title-nl-gr-baklava-met-walnoten\"><span class=\"tsh-title-main\"><b>Baklava<\/b> met walnoten en kaneel,<\/span><span class=\"tsh-title-accent\">krokant opgebouwd en doordrenkt met honing-citroensiroop<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-nl-gr-baklava-met-walnoten\">Deze walnotenbaklava bestaat uit dunne goudbruine filolagen en een losse vulling met walnoten, kaneel en een vleug kruidnagel. Koude honing-citroensiroop trekt via diepe snijlijnen naar binnen, terwijl de bovenkant na lang rusten bros en krokant blijft.<\/p><ul class=\"tsh-tags\" aria-label=\"Receptclassificatie\"><li>Zoet gebak<\/li><li>Griekse keuken<\/li><li>Bakken en besprenkelen<\/li><li>Gemiddeld<\/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=\"Brede opname van goudbruine baklavaruiten met walnoothelften en zichtbare lagen filodeeg.\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>De brede foto toont goudbruine baklavaruiten met walnoothelften en zichtbare lagen filodeeg en de herkenbare eindtextuur van het gerecht.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tijd, hoeveelheid en voedingsschatting\"><div class=\"tsh-fact\"><dt>Hoeveelheid<\/dt><dd>24 stukken<\/dd><\/div><div class=\"tsh-fact\"><dt>Voorbereiding<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Bakken<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Rusttijd<\/dt><dd>6 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Totaal<\/dt><dd>7 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per stuk<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Snelle navigatie door het recept\"><a href=\"#panoramica-nl-gr-baklava-met-walnoten\">Overzicht<\/a><a href=\"#ingredienti-nl-gr-baklava-met-walnoten\">Ingredi\u00ebnten<\/a><a href=\"#preparazione-nl-gr-baklava-met-walnoten\">Bereiding<\/a><a href=\"#controlli-nl-gr-baklava-met-walnoten\">Controlepunten<\/a><a href=\"#servizio-nl-gr-baklava-met-walnoten\">Serveren en bewaren<\/a><a href=\"#faq-nl-gr-baklava-met-walnoten\">Vragen<\/a><a href=\"#nutrition-nl-gr-baklava-met-walnoten\">Voedingswaarden<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-nl-gr-baklava-met-walnoten\" aria-labelledby=\"panoramica-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Smaak, techniek en werkwijze<\/p><h3 id=\"panoramica-title-nl-gr-baklava-met-walnoten\">Duidelijke filolagen, ook nadat de siroop is toegevoegd<\/h3><p class=\"tsh-head-copy\">Grof gehakte walnoten, een dunne boterlaag en het temperatuurverschil tussen heet gebak en koude siroop houden de structuur herkenbaar.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Baklava kent in Griekenland verschillende regionale verhoudingen van noten, kruiden en siroop. Deze versie gebruikt walnoten als hoofdsmaak, met kaneel en een zeer kleine hoeveelheid kruidnagel. Het filodeeg levert de brosse, bladachtige structuur. Honing geeft de siroop rondheid en citroen voorkomt dat de zoetheid vlak wordt. De bedoeling is rijk gebak in kleine, duidelijke porties.<\/p><p>De walnoten worden niet tot meel gemalen. Een mengsel van grove kruimels en kleine stukjes blijft losser, vangt de siroop gelijkmatiger op en geeft een schonere snede. Suiker en specerijen worden goed verdeeld, maar de vulling wordt niet aangedrukt. Zo blijven openingen bestaan waardoor de siroop na het bakken tot onder in de vorm kan zakken.<\/p><p>Tijdens het opbouwen krijgt elk vel filo slechts een dun laagje boter. Te veel vet verzamelt zich op de bodem en maakt de onderste lagen zwaar. De overige vellen blijven onder bakpapier en een nauwelijks vochtige doek: droog filo scheurt, te nat filo plakt. De ruiten worden v\u00f3\u00f3r het bakken volledig tot op de metalen bodem uitgesneden.<\/p><p>De baklava is pas gaar wanneer het midden dezelfde diepe goudkleur heeft als de randen. Bleke lagen bevatten nog vocht en worden snel zacht. Direct na het bakken gaat de volledig koude siroop in drie rustige rondes over de sneden, randen en het midden. Het temperatuurverschil helpt de vloeistof naar beneden en beperkt langdurig contact met de bovenste filolagen.<\/p><p>Zes uur rust is een onderdeel van de bereiding, geen wachttijd die kan worden overgeslagen. De vulling zet, de siroop verdeelt zich en de ruiten worden steviger. Een nacht geeft de netste sneden. Serveer op kamertemperatuur met ongezoete koffie of thee. Sluit de bewaardoos pas wanneer het gebak volledig is afgekoeld.<\/p><\/div><div class=\"tsh-prose\"><p>Een rustige voorbereiding voorkomt haast bij de gevoelige momenten. Alle ingredi\u00ebnten worden vooraf afgewogen en in gebruiksvolgorde klaargezet. Vooral hak de walnoten grof en bestrijk ieder vel heel dun vragen aandacht voordat het koken begint. Daardoor blijft het werkvlak overzichtelijk en kan iedere overgang worden gecontroleerd op de beschreven geur, textuur of temperatuur.<\/p><p>De volgorde van de stappen is technisch bepaald. Ingredi\u00ebnten die meer tijd nodig hebben beginnen eerder; kwetsbare componenten, verse kruiden en zure afwerking komen later. Voor iedere volgende fase geldt daarom een concrete controle. Die werkwijze voorkomt dat \u00e9\u00e9n onderdeel uiteenvalt of uitdroogt terwijl een ander nog niet gaar is.<\/p><p>De serveertemperatuur be\u00efnvloedt de textuur. Een stoofgerecht wordt vaak ronder na een korte rust, terwijl gefrituurde onderdelen direct naar tafel moeten. Bij Griekse baklava met walnoten volgt de praktische uitleg daarom het werkelijke gedrag van het gerecht en niet \u00e9\u00e9n algemene bewaarmethode voor alle recepten.<\/p><p>De hoeveelheden zijn afgestemd op 24 stukken. Een grotere hoeveelheid hoort niet in een te kleine pan of overvolle schaal, omdat verdamping en temperatuurherstel dan veranderen. Twee gelijke bereidingen geven een voorspelbaarder resultaat dan \u00e9\u00e9n dubbele massa. Zo blijft de verhouding tussen hoofdingredi\u00ebnt, saus, olie en kruiding behouden.<\/p><p>De laatste smaakcorrectie gebeurt pas nadat de belangrijkste inkooking, binding of rusttijd is voltooid. Zout, zuur en kruiden worden sterker of juist zachter wanneer vocht verdampt en vet zich verdeelt. In kleine stappen proeven voorkomt overkruiden en laat het eigen profiel van Griekse baklava met walnoten duidelijk blijven.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Sleutels tot een goed resultaat\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Hak de walnoten grof<\/h4><\/div><p>Een zichtbare korrel voorkomt een compacte, pasta-achtige vulling.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Bestrijk ieder vel heel dun<\/h4><\/div><p>Een lichte glans is genoeg; plassen boter lijmen de filolagen aan elkaar.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Combineer heet gebak met koude siroop<\/h4><\/div><p>De siroop zakt door de snijlijnen zonder de bovenste laag te verdrinken.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-nl-gr-baklava-met-walnoten\" aria-labelledby=\"ingredienti-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Genau abgemessene Komponenten<\/p><h3 id=\"ingredienti-title-nl-gr-baklava-met-walnoten\">Ingredi\u00ebnten voor 24 stukken<\/h3><p class=\"tsh-head-copy\">De hoeveelheden passen bij de vermelde opbrengst; opmerkingen verduidelijken voorbereiding, textuur, smaak en veiligheid.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-nl-gr-baklava-met-walnoten\"><h4 id=\"gruppo-ingredienti-1-nl-gr-baklava-met-walnoten\">Voor het filodeeg en de walnotenvulling<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>filodeeg<small>Ontdooid volgens de aanwijzingen op de verpakking.<\/small><\/span><\/li><li><span class=\"tsh-amount\">450 g<\/span><span>walnoothelften, grof gehakt<small>Houd een wisselende grove structuur; maal niet tot meel.<\/small><\/span><\/li><li><span class=\"tsh-amount\">70 g<\/span><span>walnoothelften voor de bovenkant<small>E\u00e9n helft per stuk, met enkele extra.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>kristalsuiker<\/span><\/li><li><span class=\"tsh-amount\">2 theelepels<\/span><span>gemalen kaneel<\/span><\/li><li><span class=\"tsh-amount\">\u00bc theelepel<\/span><span>gemalen kruidnagel<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>ongezouten boter, gesmolten<small>Laat de melkbestanddelen 2 minuten bezinken.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-nl-gr-baklava-met-walnoten\"><h4 id=\"gruppo-ingredienti-2-nl-gr-baklava-met-walnoten\">Voor de honing-citroensiroop<\/h4><ul><li><span class=\"tsh-amount\">380 g<\/span><span>kristalsuiker<\/span><\/li><li><span class=\"tsh-amount\">400 ml<\/span><span>water<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>milde honing<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>vers citroensap<\/span><\/li><li><span class=\"tsh-amount\">2 repen<\/span><span>repen citroenschil<small>Vermijd het bittere witte deel.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>kaneelstokje<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergenen.<\/strong> Gluten, melk en walnoten. Filodeeg kan afhankelijk van de fabrikant sporen van andere allergenen bevatten.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Benodigd keukengerei.<\/strong> Bakvorm van ongeveer 30 \u00d7 22 cm, bakkwast, kleine steelpan, scherp dun mes en platte metalen spatel.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparazione-nl-gr-baklava-met-walnoten\" aria-labelledby=\"preparazione-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 duidelijke stappen<\/p><h3 id=\"preparazione-title-nl-gr-baklava-met-walnoten\">Bereiding stap voor stap<\/h3><p class=\"tsh-head-copy\">De stappen volgen de werkelijke bereiding, met tijden, temperaturen en duidelijke signalen van gaarheid.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-nl-gr-baklava-met-walnoten\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-nl-gr-baklava-met-walnoten\">Siroop koelen en vulling mengen<\/h4><span class=\"tsh-stage-time\">ongeveer 20 minuutn<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Kook de honing-citroensiroop<\/h4><p>Breng 380 g suiker, water, citroenschil en het kaneelstokje aan de kook. Laat 8 minuten zacht koken. Neem van het vuur, roer honing en citroensap erdoor, verwijder schil en kaneel en laat volledig afkoelen.<\/p><span class=\"tsh-cue\">De siroop is helder, licht stroperig en helemaal koud voordat het gebak uit de oven komt.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Meng de walnotenvulling<\/h4><p>Meng 450 g grof gehakte walnoten met 120 g suiker, kaneel en kruidnagel. Wrijf samengeklonterde fijne stukjes met de vingers los.<\/p><span class=\"tsh-cue\">De vulling blijft luchtig en duidelijk korrelig.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-nl-gr-baklava-met-walnoten\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-nl-gr-baklava-met-walnoten\">Opbouwen, snijden en bakken<\/h4><span class=\"tsh-stage-time\">ongeveer 1 uur 20 minuutn<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Bereid oven en bakvorm voor<\/h4><p>Verwarm de oven tot 175 \u00b0C, of 165 \u00b0C met hetelucht. Bestrijk de bakvorm dun met boter. Snijd het filodeeg op maat en houd ongebruikte vellen onder bakpapier en een nauwelijks vochtige doek.<\/p><span class=\"tsh-cue\">De vellen blijven soepel, zonder natte of bros geworden randen.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Leg de onderste filolagen<\/h4><p>Leg 10 vellen in de vorm en bestrijk elk vel licht met gesmolten boter voordat het volgende erop gaat. Strijk de hoeken glad zonder de stapel plat te drukken.<\/p><span class=\"tsh-cue\">Elk vel glanst dun en onderin verzamelen zich geen plassen boter.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Verdeel de vulling en dek af met filo<\/h4><p>Verdeel het walnotenmengsel gelijkmatig tot aan de randen zonder het aan te drukken. Dek af met de resterende filovellen, bestrijk elk vel licht en vet tenslotte de bovenkant in.<\/p><span class=\"tsh-cue\">De vulling ligt vlak en de bovenste stapel sluit netjes aan.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-06-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Snijd 24 ruiten<\/h4><p>Snijd vier lange banen helemaal tot op de metalen bodem en maak daarna zes diagonale rijen. Druk in elke ruit een walnoothelft en verdeel de resterende boter langs de snijlijnen.<\/p><span class=\"tsh-cue\">Elke snede bereikt de vorm en alle porties zijn duidelijk van elkaar gescheiden.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Bak gelijkmatig diep goudbruin<\/h4><p>Bak 45\u201350 minuten op het middelste rooster. Draai de vorm indien nodig na 35 minuten. Dek alleen de donkerste hoeken tijdens de laatste 8 minuten losjes af.<\/p><span class=\"tsh-cue\">Het midden is even diep goudbruin en knapperig als de randen.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-nl-gr-baklava-met-walnoten\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-nl-gr-baklava-met-walnoten\">Besprenkelen en laten zetten<\/h4><span class=\"tsh-stage-time\">minstens 6 uur<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-08-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Giet de koude siroop in etappes<\/h4><p>Zet de hete vorm op een hittebestendige ondergrond. Giet binnen 2 minuten de koude siroop langzaam in drie rondes: eerst langs de sneden, dan langs de randen en tot slot over het midden.<\/p><span class=\"tsh-cue\">De siroop zakt door de lijnen zonder de bovenste laag onder te dompelen.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-09-nl-gr-baklava-met-walnoten\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Laat zetten en snijd de lijnen opnieuw door<\/h4><p>Laat de baklava minstens 6 uur, liefst een hele nacht, onafgedekt op kamertemperatuur staan. Ga v\u00f3\u00f3r het uitnemen nogmaals met het mes door de oorspronkelijke lijnen.<\/p><span class=\"tsh-cue\">De ruiten houden scherpe randen, de vulling is gezet en de bovenkant schilfert bij aanraking.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-nl-gr-baklava-met-walnoten\" aria-labelledby=\"controlli-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperatuur, tijd en structuur<\/p><h3 id=\"controlli-title-nl-gr-baklava-met-walnoten\">Controlepunten<\/h3><p class=\"tsh-head-copy\">Tijd blijft een richtlijn: temperatuur, kleur, structuur en een mesproef bevestigen de werkelijke gaarheid.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Oventemperatuur<\/p><strong>175 \u00b0C<\/strong><p>Laat de oven volledig op temperatuur komen voordat de vorm erin gaat.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Baktijd<\/p><strong>45\u201350 min<\/strong><p>Midden en randen moeten dezelfde diepe goudkleur hebben.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Zettijd<\/p><strong>6\u201312 h<\/strong><p>Tijdens het rusten verdelen siroop en vulling zich en worden de snijlijnen stevig.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"servizio-nl-gr-baklava-met-walnoten\" aria-labelledby=\"servizio-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Na het garen<\/p><h3 id=\"servizio-title-nl-gr-baklava-met-walnoten\">Serveren, bewaren en aanpassen<\/h3><p class=\"tsh-head-copy\">Deze aanwijzingen houden rekening met de textuur van het gerecht en veilig bewaren van restjes.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serveren<\/h4><p>Serveer \u00e9\u00e9n kleine ruit op kamertemperatuur bij ongezoete koffie of thee. Room of extra siroop is niet nodig.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bewaren en opwarmen<\/h4><p>Bewaar maximaal 5 dagen in een losjes afgesloten trommel op een koele plek. Koel alleen bij zeer warm weer en laat voor het serveren 45 minuten op temperatuur komen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Voorbereiden<\/h4><p>Kook de siroop een dag vooraf. De gebakken baklava heeft baat bij een rusttijd van een hele nacht.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-nl-gr-baklava-met-walnoten\" aria-labelledby=\"faq-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische antwoorden<\/p><h3 id=\"faq-title-nl-gr-baklava-met-walnoten\">Veelgestelde vragen<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-nl-gr-baklava-met-walnoten\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Kan boter door ghee worden vervangen?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Gebruik hetzelfde gewicht. De filolagen worden iets knapperiger en de smaak krijgt een sterker geroosterd accent.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-gr-baklava-met-walnoten\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Hoe is te zien dat Griekse baklava met walnoten goed gaar is?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>De siroop zakt door de snijlijnen zonder de bovenste laag te verdrinken. Controleer daarnaast de temperatuur- en textuursignalen bij de afzonderlijke stappen.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-nl-gr-baklava-met-walnoten\" aria-labelledby=\"nutrition-title-nl-gr-baklava-met-walnoten\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Schatting per portie<\/p><h3 id=\"nutrition-title-nl-gr-baklava-met-walnoten\">Voedingswaarden<\/h3><p class=\"tsh-head-copy\">De waarden zijn berekend op basis van de volledige ingredi\u00ebntenlijst en verdeeld volgens de aangegeven opbrengst.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Vet<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 100 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portie:<\/strong> 1 stuk, ongeveer 65 g. <strong>Belangrijke allergenen:<\/strong> Gluten, melk en walnoten. Filodeeg kan afhankelijk van de fabrikant sporen van andere allergenen bevatten. Benaderde waarden op basis van gangbare referentiegegevens; merken, vetopname en portiegrootte kunnen het resultaat veranderen.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Eindresultaat<\/p><p class=\"tsh-close-quote\">Deze walnotenbaklava bestaat uit dunne goudbruine filolagen en een losse vulling met walnoten, kaneel en een vleug kruidnagel.<\/p><p class=\"tsh-close-copy\">Het resultaat hangt vooral af van hak de walnoten grof, bestrijk ieder vel heel dun en een nauwkeurige eindcontrole. Zo blijven smaak en textuur in balans.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-gr-baklava-met-walnoten\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Baklava met walnoten en kaneel, krokant opgebouwd en doordrenkt met honing-citroensiroop\",\n  \"description\": \"Deze walnotenbaklava bestaat uit dunne goudbruine filolagen en een losse vulling met walnoten, kaneel en een vleug kruidnagel. 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