Baklava

Baklava

Baklava

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
185g unsalted butter, melted
20 sheets fillo pastry
250g walnuts, finely chopped
155g almonds, finely chopped
55g caster sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves

Syrup

Quantity Ingredient
330g sugar
90g honey
thinly peeled strip of lemon rind
1 small piece cinnamon bark
3 cloves
2 teaspoons lemon juice

Method

  1. Preheat the oven to 160°C.
  2. Take a 23 × 33 × 5 cm baking dish and brush the base and sides with melted butter. Place nine sheets of fillo pastry one at a time into the dish, brushing each with melted butter.
  3. Mix together the nuts, sugar and spices, then spread half the mixture over the pastry. Top with another two sheets of fillo, brushing each with butter. Spread the remaining nuts on top and finish with the remaining fillo, brushing each sheet as before.
  4. Trim the pastry edges and brush the top with butter. Using a sharp knife, cut the baklava into diamond shapes, cutting through to the base. Sprinkle the top lightly with water to prevent the top layers curling upwards.
  5. Bake on the centre shelf of the oven for 30 minutes. Move up one shelf and bake for a further 30 minutes. Cover with greased brown paper or foil if the top colours too quickly — the pastry must be allowed to cook thoroughly.
  6. When the baklava goes into the oven, make the syrup. Place the sugar and honey in a heavy-based saucepan with 375 ml water. Stir over medium heat until the sugar has dissolved. Add the remaining syrup ingredients, bring to the boil and boil for 15 minutes. Strain and cool.
  7. Spoon the cooled syrup evenly over the hot baklava. Leave for several hours before cutting into serving portions.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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