Sweet, sticky and flaky, try this easy recipe for baklava when you want a decadently rich dessert!
- 2½ cups walnuts
- 1¼ cups almonds
- 2/3 cup pistachios (or peanuts)
- ¼ cup caster sugar or icing sugar
- 1 tsp ground cinnamon
- 125 g butter, melted
- 375 g packet filo pastry (sold in chiller cabinets, at supermarkets)
- ¼ cup sugar
- ½ cup honey
- ¼ cup water
- 1 lemon, juice + skin finely grated
- 10 whole cloves
Preheat oven to 160 C. Grease and line a 20 x 30 cm slice pan with baking paper.
Using a food processor, process nuts in batches, until finely chopped. Transfer nuts to large bowl with sugar and cinnamon, mixing well.
Place filo pastry sheets on a chopping board. Place pan on top. Using a sharp knife, trim pastry to fit. Remove and cover pastry with a damp tea towel (see tip).
Brush base of pan with melted butter. Brush six filo sheets with melted butter and layer them in the pan. Spread half nut mixture over. Repeat with another six filo sheets and the rest of the nut mixture. Finish with six sheets of filo, brush between each sheet with melted butter. Press down firmly. Chill in fridge for 10 mins.
Using a sharp knife, score top filo layers diagonally to create a diamond pattern. Bake 35 to 40 mins, until golden.
In a medium saucepan, Stir all ingredients over low heat until sugar dissolves. Simmer 1 min, no stirring.
Carefully pour hot syrup over baklava while it is still hot. Set aside 2 hours until syrup is absorbed and baklava is cool. Cut into diamonds. Store in an airtight container in the fridge.
Bauer/Woman’s Day/ Photo: JP Urizar
Text: Tatiana Gallon