adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baklava
Baklava
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in easy-to-make Middle Eastern dessert soaked in syrup.
Ingredients:
  • 375g (3 3/4 cups) walnuts
  • 200g (1 1/4 cups) blanched whole almonds
  • 75g (1/3 cup) caster sugar
  • 1.88 gm ground cinnamon
  • 125g unsalted butter, melted
  • 375g packet filo pastry (see Top tips)
  • 220g (1 cup) caster sugar
  • 120g (1/3 cup) honey
  • 60ml (1/4 cup) lemon juice
  • 4 wide strips lemon zest
  • 9 cloves
Instructions:
  • In a saucepan, mix together sugar, honey, lemon juice and zest, cloves, and 180ml (3/4 cup) water. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 3 minutes. Allow the syrup to cool.
  • For the filling: pulse walnuts in a food processor until finely chopped, being careful not to over-process. Transfer to a large bowl. Repeat with almonds, then mix with sugar and cinnamon until well combined.
  • Brush an 18cm x 28cm (3.5cm-deep) slice pan with butter. Unroll filo on a large chopping board and place pan on top. Cut around pan through the filo sheets with a small, sharp knife. Keep filo covered with a slightly damp tea towel. Brush 1 filo sheet with butter, then place in pan. Repeat with 8 filo sheets to make 9 layers. Sprinkle half of the nut mixture on top evenly.
  • Continue layering 6 filo sheets by buttering each sheet and placing it over the nut filling. Spread the remaining nut mixture evenly. Repeat the layering process with another 6 filo sheets over the second layer of nut filling. Gently press down on the filo sheets to compress them. Brush the top generously with melted butter.
  • Preheat the oven to 160C fan-forced. Chill baklava in the freezer for 10 minutes to firm up for easier scoring. With a small, sharp knife, gently score the top layers of filo into diamond shapes by making parallel cuts at 5cm intervals along the shorter sides of the pan, then make diagonal cuts at 5cm intervals. Bake until golden for about 35 minutes, ensuring to cover with baking paper if needed to prevent over-browning.
  • Drizzle syrup over warm baklava in the pan, allowing it to soak for 2 hours until the baklava is cooled and the syrup is fully absorbed.
  • Slice the baklava along the pre-cut marks with a sharp knife for serving. Store the remaining baklava in the pan covered with plastic wrap in a cool, dark place for up to 1 week.

Similar Recipes