Baklava

This indulgent treat combines flaky pastry, nuts and spices all soaked in orange syrup.

INGREDIENTS

60g Butter
120g blanched almonds
120g walnuts
50g pistachio nuts
60g soft brown sugar
1tsp Bart ground cinnamon
1/2tsp Bart ground cloves
1/4tsp Bart ground nutmeg
8 large sheets of filo pastry

For the syrup:

225g granulated sugar
1tbsp lemon juice
1tbsp orange flower water
CuisineMediterranean
SeasonSpring, Summer, Autumn, Winter
LifestyleVegetarian
OccasionsFood with Friends, Halloween, Bonfire Night
CoursesDessert, Cakes & Sweet Treats, Sharing
ServesServes 18-20
Cook Time30 Minutes
Prep Time15 Minutes
Baklava

METHOD

  1. To make the syrup, place the sugar and lemon juice in a pan with 150ml of water. Heat slowly until the sugar dissolves then add the orange flower water and simmer for 2 more minutes. Leave to cool completely.
  2. Preheat the oven to 180C/Gas 4. Butter a rectangular baking tin approximately 30cm x22cm.
  3. In a food processor, finely chop one third of the nuts then coarsely chop the remainder. Combine these, in a bowl, with the sugar and spices.
  4. Cut the filo sheets in half. Brush 1 sheet with melted butter and place in the bottom of the baking tin. Repeat with 3 more sheets.
  5. Spread one third of the nut mixture on top then repeat the layers twice more, finishing with a layer of pastry. Use a sharp knife to cut the top layer of pastry into diamonds.
  6. Bake in the oven of 30 minutes until crisp and golden then immediately pour the cold syrup over the top.
  7. When cold, cut into diamonds. Keep for a day before serving.

Baklava

This indulgent treat combines flaky pastry, nuts and spices all soaked in orange syrup.

60g Butter
120g blanched almonds
120g walnuts
50g pistachio nuts
60g soft brown sugar
1tsp Bart ground cinnamon
1/2tsp Bart ground cloves
1/4tsp Bart ground nutmeg
8 large sheets of filo pastry

For the syrup:

225g granulated sugar
1tbsp lemon juice
1tbsp orange flower water
  1. To make the syrup, place the sugar and lemon juice in a pan with 150ml of water. Heat slowly until the sugar dissolves then add the orange flower water and simmer for 2 more minutes. Leave to cool completely.
  2. Preheat the oven to 180C/Gas 4. Butter a rectangular baking tin approximately 30cm x22cm.
  3. In a food processor, finely chop one third of the nuts then coarsely chop the remainder. Combine these, in a bowl, with the sugar and spices.
  4. Cut the filo sheets in half. Brush 1 sheet with melted butter and place in the bottom of the baking tin. Repeat with 3 more sheets.
  5. Spread one third of the nut mixture on top then repeat the layers twice more, finishing with a layer of pastry. Use a sharp knife to cut the top layer of pastry into diamonds.
  6. Bake in the oven of 30 minutes until crisp and golden then immediately pour the cold syrup over the top.
  7. When cold, cut into diamonds. Keep for a day before serving.
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