Make baklava

By admin
15 March 2012

Heavenly layers of phyllo pastry and nuts in a perfumed syrup.

Makes a large dish

Preparation time: 25 min

Baking time: 50 min

Standing time: 4 hours

100 g walnuts

50 g shelled pistachio nuts

or pine nuts

50 g almonds

5 ml (1 t) ground cinnamon

2 ml (½ t) mixed spice

50 g caster sugar

1 packet (500 g) phyllo pastry

170 g melted butter

SYRUP

250 ml (1 c) caster sugar

300 ml water

juice of ½ lemon

15-20 ml rose water

60 ml (¼ c) honey

Preheat the oven to 170 °C. Grease a 25x34 cm baking tin with butter or nonstick spray.

Blitz the nuts in a food pro-cessor until roughly chopped. Add the spices and caster sugar and mix.

Cut the phyllo pastry sheets to the same size as the prepared tin. Cover the pastry with a damp cloth to prevent

it drying out.

Brush 10 sheets of pastry with melted butter and stack them in the bottom of the tin. Sprinkle generously with the nut mixture. Brush another 5 pastry sheets with butter and arrange them on top of the nut mixture. Sprinkle over more of the nut mixture. Repeat 3 times more with 5 sheets of pastry topped with the nut mixture, ending with pastry. Using a sharp knife cut a diamond pattern in the top layer of the baklava (don’t cut all the way through).

Bake for 40 minutes.

SYRUP

Meanwhile heat all the syrup ingredients except the honey, stirring continuously until the sugar has dissolved. Bring the mixture to the boil, reduce the heat and simmer for 10 minutes or until syrupy. Add the honey. Pour the hot syrup over the baklava as soon as it comes out of the oven. Stand for at least 4 hours.

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