Baklava
Layers of buttery fillo and almond, pistachio and cashew filling, soaked in rose and honey syrup. Makes 40 pieces
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the fillo pastry
- 10 sheets fillo pastryor the home-made fillo pastry recipe
- 5 ½ oz unsalted butter10 tbsp, melted
For the syrup
- 9 oz sugar1¼ cups
- 1 cup water1 cup
- 2 tbsp honey
- 1 tsp lemon juice
- 2 drops rose essence
- ½ tsp ground cardamom
For the filling
- 2 cups almondscoarsely ground
- 4 ½ oz pistachios1 cup, finely chopped
- 1 cup cashew nutsfinely chopped
- 3 ½ oz caster sugar½ cup
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp saffron powder
- 2 tbsp milk
To decorate
- 1 tbsp almond flakes
- 1 tbsp pistachio flakes
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Method
0/11 doneStep 1: Mix 9 oz sugar, 1 cup water, 2 tbsp honey, 1 tsp lemon juice, 2 drops rose essence and ½ tsp ground cardamom in a pan and boil to a two-thread syrup (a drop pulled between finger and thumb makes two threads; see the sugar syrup recipe), about 8–10 minutes. Leave to cool.
10 minStep 2: Mix 2 cups almonds, 4 ½ oz pistachios, 1 cup cashew nuts, 3 ½ oz caster sugar, 1 tsp ground cinnamon, 1 tsp ground cardamom, ½ tsp saffron powder and 2 tbsp milk for the filling.
Step 3: Heat the oven to 350°F. Brush a 30 × 20 cm baking dish (or one large enough to fit the fillo sheets) with ½ oz unsalted butter.
Step 4: Keep the 10 sheets fillo pastry covered with a damp cloth at all times so it does not dry out.
Step 5: Lay 5 sheets of fillo in the dish one at a time, brushing the top of each with 2 ⅛ oz unsalted butter. Press the edges of each sheet down firmly so they are sealed.
Step 6: Spread the filling evenly over the pastry, pressing it down with a spoon.
Step 7: Lay the remaining 5 sheets on top in the same way, brushing each with the rest of the 2 ⅝ oz unsalted butter.
Step 8: With a sharp knife, cut lengthways lines through the pastry, then cut across them diagonally to make about 40 diamond shapes.
Step 9: Bake for 30 minutes or until golden brown. Take out of the oven.
30 minStep 10: Spoon the syrup evenly over the hot baklava and decorate with 1 tbsp almond flakes and 1 tbsp pistachio flakes.
Step 11: Cut through the shapes again and leave to cool. Serve with fresh cream or ice cream.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baklava take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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