9 September 2013


You will need :

About 4 Ready-Made Filo Pastry Sheets
65g Pistashio Kernels
65g Walnuts
40g Soft Light Brown Sugar

 ½ tsp Ground Cinnamon 
¼ tsp Ground Nutmeg

For the syrup:  
225g Granlulated Sugar
150ml Water
Juice and Zest of 1/2 an Orange


Chop the nuts up to a coarse texture. (I did this by putting them in a plastic food bag and using a large knife to chop them, although it would be easier to use a food processor if you have one.)
In a bowl, mix the nuts with the brown sugar, cinnamon, and nutmeg.
Cut the filo pastry into rectangles about 20cm x 25cm (or a similar area to fit the baking tray you are using). Lay the first piece on a baking tray. Brush with melted butter before placing the next piece on top. Repeat until you have 4 layers of filo pastry. Spread the nut mixture over the filo base. Cover with a piece of filo pastry, and brush with the melted butter. Repeat until the top layer has 6 layers of filo pastry. Make sure the top is well brushed with melted butter and then cut a diamond pattern through the top layer of pastry. Bake in a preheated oven at 180 C for 20-25 mins or until the top is golden in colour.

Meanwhile, prepare the syrup. Put the sugar, water orange juice and zest into a saucepan. Heat gently while stirring until all the sugar has dissolved. Continue to simmer until the mixture becomes thicker in consistency, much like a runny syrup (it will become more syrup like when it cools down). This may take up to 20 minutes.

Let the baklava cool for 5 minutes after taking it out of the oven and then pour the syrup over the top, making sure to cover it evenly. Leave until it has completely cooled down before cutting into individual pieces.

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