Baklava
Crispy phyllo layers filled with walnuts and pistachios, soaked in fragrant honey syrup.
6 ingredients
5 steps
Ingredients
- 1400g phyllo pastry
- 2200g walnuts (chopped)
- 3150g pistachios (chopped)
- 4150g butter (melted)
- 52 tsp cinnamon, ½ tsp cloves
- 6For syrup: 250g sugar, 150ml honey, 200ml water, juice of ½ lemon, 1 tbsp orange blossom water
Instructions
- 1Mix walnuts, pistachios, cinnamon and cloves together.
- 2Grease a baking tin. Layer 6–7 sheets of phyllo, brushing each with melted butter. Spread a layer of nut mixture. Add 2–3 more buttered phyllo sheets; repeat until all nuts are used. Finish with 6–7 buttered phyllo sheets on top.
- 3Cut into diamond or square shapes before baking. Bake at 180°C for 35–40 minutes until deep golden.
- 4Simmer all syrup ingredients for 10 minutes until slightly thickened. Cool completely.
- 5Pour COLD syrup over HOT baklava immediately from the oven. Leave to absorb for several hours before serving.