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Honey and rosewater baklava
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in scrumptious baklava - nut-filled filo pastry in cinnamon syrup.
Ingredients:
  • 125g pistachios, roasted
  • 200g (2 cups) walnuts, roasted
  • 300g whole blanched almonds, roasted
  • Zest and juice of 1/2 lemon
  • 2.50 gm ground cinnamon
  • 150g caster sugar
  • 125g butter, melted
  • 375g packet fresh filo pastry (see note), sheets trimmed to tin size
  • 125g honey
  • 1 cinnamon quill
  • 1 tsp rosewater
Instructions:
  • Finely chop 25g pistachios and set aside. Process the rest of the nuts in a food processor until finely chopped. Mix with lemon zest, ground cinnamon, and 50g sugar.
  • 1. Preheat the oven to 190C. 2. Butter a 5cm deep, 25cm square cake tin. 3. Brush each sheet of filo with butter before layering. 4. Layer 8 filo sheets in the tin, sprinkle with a third of the nut mixture, and top with 3 filo sheets. 5. Repeat with another third of the nut mixture and 3 filo sheets. 6. Finish with the remaining nut mixture and 8 filo sheets. 7. Score the top pastry into 24 rectangles with a sharp knife. 8. Bake for 30 minutes or until golden brown.
  • In a saucepan over medium heat, blend the rest of the sugar, honey, cinnamon quill, lemon juice, and 100ml water. Stir until the sugar dissolves, then allow to simmer for 5 minutes.
  • Remove the cinnamon quill, gently mix in the fragrant rosewater, and drizzle the mixture over the warm baklava. Sprinkle the top of the baklava with the saved pistachios, allow it to cool, and then slice it into rectangles along the marked lines. To create smaller square pieces, simply cut the rectangles in half.

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