Baklava

1 Apr

If you want to impress your guests look no further than this embarrassingly easy Baklava recipe 😉

It has the look and the flavour of the authentic stuff and I promise you it is really easy to make. Only you need to set aside some time, don’t rush it.
20130329_170312INGREDIENTS

250 g filo pastry (find it in the chiller cabinets of larger supermarkets – about £1.50 for this quantity)
100 g shelled pistachio nuts
100 g walnuts
250 g butter (you may need more)
250 g caster sugar
cinnamon, rose water, vanilla pod – all these are optional but can be used to add a lovely fragrance
juice of half a lemon

METHOD

Place the nuts in a food processor and blitz until chopped. You don’t want them too finely ground. Alternatilvely, place in a freezer bag and bash the daylights out of them with a rolling pin.

OLYMPUS DIGITAL CAMERAHeat the oven to 180 C.

Place  the butter in a microwaveable dish and  microwave until melted.

Unroll the filo and cut the sheets in half. Brush a square oven proof dish or tin with butter and place one sheet of filo on the base, folding it to fit.

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Brush this sheet with more melted butter.

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Continue brushing and folding until half the pack of filo is used up.

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Now sprinkle on the chopped nuts and spread across the filo in a flat, dense layer.

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Continue as before with the filo and melted butter until you have used it all.

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Take a very sharp knife and carefully score diamond shapes int the pastry  Do this by first scoring straight parallel lines, then diagonal lines.

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Pop the baklava into the oven for 30 to 50 minutes depending on your oven. Keep an eye on it. It will puff up a little and turn golden. Remove from the oven and leave on a wire rack to cool completely.

Once cooled, make the syrup.

Place the sugar in a saucepan with 250 ml tap water and the juice of half a lemon. Add a few drops of rose water or a sprinkle of cinnamon or a vanilla pod if you wish. Or all of these flavourings together – why not? Bring to the boil and leave to bubble gently for about fifteen minutes until thickened and syrupy.

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Pour the syrup over the Baklava and leave to set. Enjoy cut into tiny diamonds with a cup of strong coffee.

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2 Responses to “Baklava”

  1. jennypottery April 1, 2013 at 3:45 pm #

    Oh my goodness this was SOOOOOO good!!! I felt as if I had been magically transported to a cafe in Athens, mmmmmmmm, very very yummy.
    Efharisto!

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