Prep 25 mins
Cook 40 mins
With there being hundreds of different ways of making this, I found that this is the tastiest and easiest to follow. When I tried the Syrian style of Baklava I was intent on recreating it and have been addicted since. Warning: Can be addictive :) The recipe makes enough for a small/medium sized glass dish so if wanted in large quantities, just double amounts.
- Shell 200g pistachios and blend in blender until finely chopped.
- Peel 200g almonds and blend in blender until finely chopped also. (almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away).
- In a large bowl, mix the chopped almonds and pistachios together with 2 Tbsp caster sugar, 1 Tbsp rose water and 1 Tbsp orange blossom water.
- Cover and set aside.
- Syrup: In a large saucepan, add 300ml water until boiling.
- Add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes.
- Add 1 Tbsp rose water and ! tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved.
- Remove from heat and allow to cool whilst preparing and cooking the Baklava.
- Take a medium sized glass baking dish and grease with butter.
- Lay 1 sheet fillo pastry on top.
- Melt 250g butter in a pan.
- Brush 1 Tbsp onto pastry (use more if needed).
- Layer another sheet of pastry on top then again brush with butter.
- Do this until 1/2 of the pastry has been used.
- Uncover prepared nut mixture and pour on top of the pastry layers.
- Layer sheet of pastry on top of the mixture and brush with butter.
- Repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!).
- Cut diamond or square pattern into the pastry layers with a knife.
- Bake for 20mins at 180c.
- Increase temperature to 220c for 15mins until the pastry is golden brown.
- Once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed.
- Allow to cool, then enjoy!