Baklava

0 0
Baklava

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
100g Walnuts
100g Almonds
100g Pistachios
2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
200g Melted Butter
12 sheets filo pastry 2 x 270g packets
300g Caster Sugar
100ml Greek Honey
1 stick Cinnamon Stick
2 strips Orange Zest

Sticky, syrupy, bite-sized loveliness

Ingredients

Directions

Share

For the last recipe of this season we chose Baklava. Baklava are little filo stacks of sticky loveliness served as a dessert. This dessert is thought to have originated from Turkey, but Baklava is eaten widely across the Middle East with a variety fillings and spices. We used a mixed nut filling and made our syrup with honey, orange zest and cinnamon as suggested by Jamie Oliver‘s recipe.

Baklava is a fun thing to make with the children – mine loved painting the butter on to the filo pastry sheets, layering them and then adding the nut mixture. This was on a par with the Apfel Strudel recipe.

Steps

1
Done

Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy).

2
Done

Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.

3
Done

Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking.

4
Done

Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.

5
Done

Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly.

6
Done

Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

Zoe Negus

Ras Al-Hanout
previous
Ras Al-Hanout
Tabbouleh
next
Tabbouleh
Ras Al-Hanout
previous
Ras Al-Hanout
Tabbouleh
next
Tabbouleh

Add Your Comment