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Pistachio and walnut baklava
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Decadent pastry made with layers of filo, nuts, and honey syrup.
Ingredients:
  • 450.00 gm sugar
  • 500.00 gm water
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 2 cinnamon sticks
  • 28.60 gm honey
  • 20.00 ml rosewater
  • 18 sheets filo pastry
  • 150g clarified butter or ghee, melted
  • 37.95 gm walnuts
  • 82.50 ml pistachios
  • 320g walnuts, roughly chopped
  • 180g pistachios, roughly chopped
  • 215.00 gm caster sugar
  • 1.25 gm ground cinnamon
Instructions:
  • In a medium saucepan, combine sugar, water, lemon and orange zest and juice, cinnamon sticks, honey, and rosewater over medium-high heat. Bring to a boil, stirring occasionally to dissolve sugar. Simmer for 10-15 minutes until the syrup thickens. Pour into a mixing bowl, whisk to remove steam, and chill in the fridge or freezer until completely cool.
  • Preheat the oven to 200C (180C fan-forced). Prepare a 20 x 30cm baking tray by either brushing it with butter or ghee, or lining it with baking paper.
  • Trim filo pastry to match the tin's base size.
  • "Use a food processor to quickly pulse a mixture of 1/3 cup of walnuts and pistachios until they form a fine crumb-like texture."
  • Layer the pan with one filo sheet, gently brush with butter or ghee, sprinkle with a delicate mix of pistachio and walnut crumbs, top with another filo sheet, and press down. Repeat with 7 more filo sheets.
  • Combine coarsely chopped pistachios and walnuts with fine sugar and cinnamon.
  • Sprinkle half of the nut mixture over the filo sheets, ensuring even coverage. Place a filo sheet on top, lightly brush with butter/ghee. Spread the rest of the pistachio and walnut mixture evenly, then add another filo sheet and brush with butter.
  • Lightly sprinkle the filo sheets with fine pistachio and walnut crumbs. Then place another filo sheet on top and gently press down. Repeat this process with the remaining 7 sheets of filo. For the final layer, brush it only with butter.
  • Create a diamond-shaped pattern on the filo by cutting a diagonal cross-hatch to form separate serving portions.
  • Bake in the oven for 40 minutes until pastry is golden. Remove and pour cool syrup over baklava evenly. Let it set for at least 5 hours, preferably overnight before serving.

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