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Baklava
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Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Savor the irresistible Middle Eastern flavors in this classic baklava recipe.
Ingredients:
375g (1 packet) filo pastry
180g butter, melted & cooled
10.00 gm water
150g walnut pieces
150g unsalted pistachios
55g (1/4 cup) caster sugar
2.50 gm ground cinnamon
1 375g jarhoney
165g (3/4 cup) sugar
250mls (1 cup) water
1lemon, rind finely grated and juiced
Instructions:
Preheat the oven to 180°C. Spread walnuts on a baking tray and toast in the oven for 5-8 minutes until fragrant. Allow to cool before using.
In the bowl of a food processor, pulse together walnuts, pistachios, sugar, and cinnamon until finely chopped.
Take the filo pastry out of the packet and lay it flat on the work surface. Cover it with a dry tea towel followed by a damp one to prevent drying out while preparing the baklava.
Prepare the cake tin by brushing it lightly with butter. Take one-third of the filo sheets. Brush the top sheet generously with butter, fold it into thirds to match the tin's size, and place it in the tin. Brush the surface with more butter.
Next, layer the remaining 1/3 of the pastry. Spread half of the nut filling evenly over the filo sheets. Layer the remaining filo sheets on top. Spread the remaining nut filling over the filo, and finish by topping with the last of the buttered filo sheets. Lightly brush the top with the remaining butter.
Score the top layer of filo with a sharp knife in a diamond pattern, then sprinkle with water. Bake in a preheated oven for 30 minutes. Cover with foil and continue baking for an additional 45 minutes, or until the filo layers are cooked through.
First, let's prepare the honey syrup. In a saucepan over high heat, combine honey, sugar, water, lemon rind, and juice. Stir until the sugar is dissolved. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes until the syrup slightly thickens.
After cooking, let the baklava sit for a bit before generously drizzling the syrup over it. Allow it to cool down entirely, then cover with foil and store in the tin at room temperature for up to 2 weeks.
Serve in diamond shapes alongside a shot of espresso or as a sweet treat with a dollop of whipped cream.