This sweet dessert has won the hearts of many with its chopped walnuts and pistachio, strung together by chocolate and layers of pastry. Try our version of the recipe where we break it into simple steps from the filling, syrup to pastry.
- 12 sheets fillo pastry
- 120 g butter, melted
- 2 tbsps finely chopped walnuts
- 1½ cups (210 g) pistachios
- 2 cups (200 g) walnuts
- 200 g dark (semi-sweet) chocolate, chopped coarsely
- ⅓ cup (75 g) caster (superfine) sugar
- 2 tsps ground cinnamon
- 1½ tablespoons finely grated orange rind
- 1½ cups (330 g) caster (superfine) sugar
- 1½ cups (375 ml) water
- ½ cup (175 g) honey
- 1 medium orange (240 g), rind peeled in long strips
- ⅓ cup (80 ml) orange juice
Preheat oven to 190 C. Grease a 22 cm x 40 cm x 2.5 cm oven tray, then line with baking paper.
Layer three pastry sheets, brushing each with a little of the butter. Spread a quarter of the filling over pastry, leaving a 3 cm (1¼ inch) border along both long sides. Starting at one long side, roll up pastry to form a log. Place log on oven tray, brush with butter. Repeat with remaining pastry, butter and filling.
Bake baklava for 20 mins or until golden.
Stand baklava on tray for 5 mins to cool slightly. Using a small sharp knife, cut each log, on the diagonal, into nine 2 cm (¾ inch) wide pieces in the tray. Pour hot syrup over baklava; stand for 3 hrs or until syrup is absorbed. Serve topped with chopped walnuts.
Place nuts on an oven tray; roast in oven for 5 mins or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.
Stir sugar, the water, honey and rind in a small saucepan, over medium heat, without boiling, until sugar dissolves. Bring to a simmer. Simmer for 20 mins or until thickened slightly. Stir in juice.
TIP Serve with greek-style yoghurt.