Baklava
A filo pastry dessert made with chopped nuts and sweetened with a delicious syrup.
This has got to be one of my personal favourites and I love baklava in any shape or form!
Best thing of all with this one is if you want to know what it’s like to have a front row set at my kitchen table and make this exact recipe with me, then you must watch the full baklava video on my YouTube - Go watch it HERE (it’s a fantastic one)
Okay now, one piece for me, one piece for you…
The full recipe is below.
Ingredients:
1 pack filo pastry sheets (470g)
melted butter (I used plant based)
For the nut mix:
200g walnuts
150g pistachio
2 tsp cinnamon
2 tbsp white sugar
pinch of salt
For the syrup:
3/4 cup white sugar
3/4 cup water
1/4 cup agave syrup
5 tsp orange blossom water
Directions:
In a food processor, blend the walnuts, pistachio, sugar, cinnamon and salt. Transfer to a bowl and mix together.
Cut the filo pastry to your required size (based on your baking dish). Grease the baking dish with melted butter.
Grabbing 2 sheets at a time, place 12 filo sheets on top of each other brushing with melted butter between each layer.
Evenly spread out a third of the nuts mixture across. Add 8 filo sheets on top, then a layer of nuts, followed by 8 more filo sheets on top, then another layer of nuts. Lastly, add 6 filo sheets on top - continuing to brush melted butter on top of each filo sheet.
Note: You should have about 12 sheets on the base, a layer of nuts, 8 sheets, a layer of nuts, 8 sheets, a layer of nuts, and 6 sheets on top.
Gently cut the into equal sized pieces with a knife, cutting all the way through. Bake in the oven at 180C for 35-40 min.
Whilst it’s cooking, make the syrup by combining sugar with water, agave syrup and orange blossom in a sauce pan. Bring to a boil whilst mixing continuously, remove from heat and leave to the side.
Once the baklava is cooked and golden brown. Bring the syrup to heat again and pour all over the baklava.
Leave to cool at room temperature for at least 4 hours or overnight. Enjoy!
