BAKLAVA

2015-03-06
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Vital Statistics

Preparation Time

30 minutes

Cooking Time

30 minutes

Serves

Ingredients

  • 120g blanched almonds
  • 120g walnuts
  • 50g pistachio nuts
  • 60g soft brown sugar
  • 1 tsp Bart Ground Cinnamon
  • ½ tsp Bart Ground Cloves
  • ¼ tsp Bart Ground Nutmeg
  • 60g butter
  • 8 large sheets of filo pastry
  • For the Syrup:
  • 225g granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp orange flower water
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  1. To make the syrup, place the sugar and lemon juice in a pan with 150ml water.Heat slowly until the sugar dissolves
  2. Add the orange flower water and simmer for 2 more minutes. Leave to cool completely.
  3. Preheat the oven to 180c/Gas 4.Butter a rectangular baking tin approximately 30x22cm.
  4. In a food processor, process one third of the nuts until finely chopped. Coarsely chop the remainder.
  5. In a bowl, mix together the nuts, sugar and spices.
  6. Cut the filo sheets in half. Brush 1 sheet with melted butter and place in the bottom of the baking tin. Repeat with 3 more sheets.
  7. Spread some of the nut mixture on top then repeat the layers twice more, finishing with a layer of pastry.
  8. With a sharp knife, cut the top layer of pastry into diamonds.
  9. Bake in the oven of 30 minutes or until crisp and golden.
  10. Immediately pour the cold syrup over the top.
  11. When cold, trim the edges and cut into diamonds. Keep for a day before serving.

 

 

 

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