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Simple baklava
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Create a decadent Middle Eastern dessert by stacking nuts and honey for a sweet and sticky delight.
Ingredients:
  • 250g slivered pistachios
  • 120g walnut
  • 100g pine nuts, toasted
  • 110g caster sugar
  • Grated zest of 1 orange
  • 20.00 ml orange blossom water (see note)
  • 125g unsalted butter, softened
  • 4 sheets filo pastry
  • Warmed honey, to serve
  • Icing sugar, to serve
Instructions:
  • Preheat the oven to 180°C and line two mini terrines (15cm x 8cm x 5cm each) or a 1-litre loaf pan with baking paper.
  • Combine nuts, sugar, orange zest, orange blossom water, and 80g butter in a bowl, mixing thoroughly until well blended.
  • Melt the remaining butter and let it cool slightly.
  • Slice the filo sheets into strips to fit the terrine or pan, and cover them with a damp tea towel while you prepare the rest of the dish.
  • Layer 4 sheets of filo in the base of a terrine or loaf pan, brushing melted butter between each sheet. Brush the top with butter and sprinkle 2 teaspoons of nut mixture. Repeat the layers twice more, ending with a final layer of filo brushed with butter. Repeat for any additional terrines.
  • Bake until golden, approximately 20 minutes (30 minutes for a 1L pan). Allow to cool in pans for 15 minutes before turning out. Sprinkle with icing sugar and drizzle with honey right before serving. Slice and enjoy.

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