69min 4 ppl
Baklava
98 minutes
4 people
Hardover 60 min or 12+ steps
98 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 7g
Carbs 60g
Fats 28g
About this dish
Layers of crisp filo are buttered sheet by sheet, packed with cinnamon-scented walnuts, then baked until deep gold and cut into diamonds while still warm. A syrup lifted with orange blossom water is poured straight over the hot pastry, so it soaks all the way through and sets with a shattering crunch on top.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemon juicefor syrup1 tbsp
Dairy & Eggs
- Unsalted buttermelted180 g
Dried Goods
- Filo pastry16 sheets, thawed if frozen270 g
- Walnutsfinely chopped200 g
- Shelled Pistachiosfinely chopped, for topping40 g
- Caster sugarfor the filling25 g
- Caster sugar (for syrup)200 g
- Waterfor syrup200 ml
Spices & Seasonings
- Ground cinnamon1 tsp
Oils & Condiments
- Orange blossom water1 tbsp
Utensils
- Baking tray
- Chopping board
- Sharp knife
- Mixing bowl
- Pastry brush
- Small saucepan
Method
1
Preheat the oven to 180 degrees Celsius and brush a 20 by 30cm baking tin with a little of the melted butter.
Approx. 3 minutes
2
Finely chop the walnuts and stir them with the filling sugar and ground cinnamon in a mixing bowl.
Approx. 8 minutes
3
Lay one sheet of filo in the tin and brush with melted butter, then repeat with seven more sheets, buttering each one.
Approx. 10 minutes
4
Scatter the walnut mixture evenly over the layered filo.
Approx. 3 minutes
5
Lay the remaining eight sheets of filo on top, brushing each with butter and tucking the edges down into the tin.
Approx. 10 minutes
6
Using a sharp knife, cut all the way through the layers into small diamond shapes.
Approx. 6 minutes
7
Bake for 40 minutes, until deep golden and crisp.
Approx. 40 minutes
8
Combine the syrup sugar, water and lemon juice in a small saucepan and bring to the boil, then simmer for 8 minutes until slightly thickened.
Approx. 8 minutes
9
Remove the syrup from the heat, stir in the orange blossom water, and pour it evenly over the hot baklava as soon as it comes out of the oven.
Approx. 5 minutes
10
Leave the baklava to soak at room temperature for at least 4 hours, or overnight, before scattering with the chopped pistachios and cutting along the original lines to serve.
Approx. 5 minutes
