My baklava recipe – Guest post by B-Twin

 

Baklava is a beloved treat in many cultures. Consequently, there are as many baklava recipes as there are stars in the sky! (One of these days I’ll get around to trying a rosewater one…)*

It’s assumed this is a fiddly and complex recipe but I don’t find it that way. It’s surprisingly quick to make. You just need to have things ready. Like most pastry, the filo demands you work briskly so it doesn’t dry out. Use plenty of butter and a large pastry brush. ;)

So, here’s my recipe. (With thanks to my Greek aunt.)  :)

 

Please note that if you use frozen filo then you need to read the instructions on the packet and thaw the pastry – in its packaging – either in the fridge (24hrs before) or on the bench at room temperature (about 2 hours in advance).

 

Ingredients

Syrup:

1 cup sugar (~250g) [can be omitted]

1 cup water (250ml)

2 whole cloves

4-5 strips of lemon rind (which works about to about half the rind on the lemon. And remember – no pith!)

1 cinnamon stick

1 star anise

1 cup of raw honey

 

~600g of fine-medium chopped nuts (whatever is on hand. Eg. Almonds, pistachios, walnuts, pecans etc. Don’t chop them so fine they all become meal though.)

1 teaspoon of mixed spice

1 teaspoon of ground cardamom

½ cup (1/2 cup) of brown sugar [can be omitted]

16 sheets of filo pastry

2/3 cup melted butter (160g) – I use cultured butter.

 

Method

Make the syrup: Put the water, sugar, cloves, lemon rind, cinnamon and star anise into a heavy based saucepan and bring to the boil, stirring until the sugar is dissolved. Simmer for about 12 minutes.
Remove from heat and then, after about 5 minutes, remove the cloves, rind, star anise and cinnamon. Add the honey and stir until it is dissolved. Allow to cool to room temperature. (Which should be about the same length of time that everything else takes to prepare.)
 Pre-heat the oven to moderate (180C/350F/Gas Mark 4). (Reduce temp by 10C if using fan-forced). Grease a tin (pan) that is about 23cm x 34cm (~9” x 13”). This is a little bigger than some pans used but a) I’m too lazy to cut the filo sheets too much and b) I increased the nuts a little so wanted to make sure they fit*.
 Mix the nuts, spices and sugar in a large bowl.
 Remove the filo from the box and carefully unroll it. Now is a good time to quickly place the baking tin over the sheets and trim accordingly. You don’t have to be overly precise. You do have to be careful. And have a sharp knife.
 Butter 4 sheets of filo with the melted butter and layer them in the tin. Cover the remaining pastry with cling wrap and a damp teatowel while you then proceed to place 1/3 of the nut mixture evenly over the buttered filo. Top with another 4 buttered sheets of filo. Repeat the layers twice more. If you want to, you can now trim the edges of the top layer of filo.
 Brush the top layer with butter (if not already done so) and then carefully, with a sharp knife, score the top layers of filo into diamonds. If you can manage to get through the 4 sheets on top it will help later after cooking.
 Bake for around 30-35 minutes or until golden brown and crisp.
 Pour the cool/cold syrup over the hot baklava – I try to focus on pouring it into the cuts – and then let sit for at least 8 hours, preferably overnight. Keep in a cool place, in the hot weather I would store in the fridge.

* * *

*Also, because I am fastidious with my cake tins/trays, I don’t use a knife in them. So I line the tin with baking paper (the silicon type) so that the baked goods can be lifted out of the tin for better cutting. Greasing the tin first helps ensure that the lining paper stays firmly in place.

* Rosewater baklava is fab.  Just sayin’.