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.

Pistachio, walnut and almond baklava
Pistachio, walnut and almond baklava
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Decadent Mediterranean pastry bursting with aromatic nuts.
Ingredients:
  • 80g pistachios
  • 110g diced almonds
  • 150g walnuts
  • 55g hazelnut meal
  • 1 tsp ground cardamom
  • 2.50 gm ground cinnamon
  • 55g caster sugar
  • 12 sheets filo pastry
  • 100g butter, melted
  • Slivered pistachios, to decorate
  • Dried rose petals, to decorate
  • 215g caster sugar
  • 125ml water
  • 60ml rosewater
Instructions:
  • Preheat the oven to 180°C. In a small saucepan over low heat, melt sugar in water until dissolved. Increase heat to high and boil for 3-4 minutes until syrup thickens slightly. Remove from heat, stir in rosewater, and set aside.
  • First, pulse the pistachios in a food processor until finely chopped. Next, add the almonds and pulse until finely chopped. Transfer this mixture to a bowl. Then, pulse the walnuts in the food processor until finely chopped. Combine the walnuts, hazelnut meal, cardamom, cinnamon, and sugar with the pistachio mixture, and stir well to combine.
  • Prepare the cake pan by greasing it. Lay a sheet of filo pastry on a clean surface and brush lightly with melted butter. Continue layering with 3 more filo sheets, brushing each layer with butter. Fold in half to make a square and trim the edges to fit the pan. Sprinkle half of the pistachio mixture on top. Repeat the layering process with half of the remaining filo and butter, then add more filo and pistachio mixture. Top with the last of the filo sheets. Use a sharp knife to cut the pastry into diamond shapes. Bake in a preheated oven until golden brown, about 30 minutes. Once out of the oven, immediately pour the hot syrup over the hot pastry. Let it cool for an hour before serving.
  • Transfer the baklava to a beautiful platter and sprinkle with pistachios and fragrant rose petals for an elegant presentation.

Similar Recipes