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Honey orange-blossom baklava
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Irresistible spring dessert to satisfy your sweet tooth.
Ingredients:
  • 75g hazelnuts
  • 155g walnut
  • 130g almond
  • 75g pistachio
  • 55g caster sugar
  • 2 tsp finely grated orange rind
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • 12 sheets filo pastry
  • 100g butter, melted
  • 100g caster sugar
  • 125ml honey
  • 125ml water
  • 1 cinnamon stick
  • 5.00 gm orange-blossom water
Instructions:
  • 1. Preheat your oven to 180°C. Spread hazelnuts on a baking sheet and toast them in the oven for 8-10 minutes until golden. 2. Wrap the hazelnuts in a clean kitchen towel and rub to remove the skins. 3. In the same oven, toast walnuts, almonds, and pistachios on a baking sheet for 5-7 minutes until fragrant. 4. Remove from the oven and transfer all the nuts to a food processor. Pulse until finely chopped, then transfer to a bowl. 5. Stir in sugar, orange rind, cinnamon, and cardamom until well combined.
  • 1. Prepare the cake pan by greasing a 23cm square pan. 2. Lay out a filo sheet on a clean surface and generously brush it with melted butter. Repeat this process with three more filo sheets. 3. Fold the filo layers in half to create a square shape and trim the edges to fit into the pan. 4. Spread half of the hazelnut mixture over the filo layers. 5. Repeat the layering process with the remaining filo sheets and butter, adding the pistachio mixture this time. 6. Create a final layer with the remaining filo sheets and butter. 7. Using a sharp knife, cut the baklava into diamond shapes. 8. Bake the baklava in a preheated oven for 30 minutes or until golden brown. Remove from the oven and enjoy!
  • For the honey orange-blossom syrup, in a small saucepan over low heat, mix together sugar, honey, water, and cinnamon. Stir and cook until sugar dissolves, about 5 minutes. Turn up the heat and bring to a boil, then let the syrup slightly thicken for 3-4 minutes. Take off the heat and stir in the orange-blossom water.
  • Pour the hot syrup over the hot baklava, then allow it to cool completely for 1 hour. Store in an airtight container for up to one week.

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