Baklava
This baklava recipe is a delightful combination of flaky filo pastry layered with a sweet and nutty pistachio filling, all soaked in a fragrant citrus syrup. The crispy layers of pastry encase a rich, spiced nut mixture, making each bite a symphony of textures and flavors. With the warmth of cardamom and the zing of lemon and orange, this baklava is a true indulgence for your taste buds. There's nothing quite like the aroma of freshly baked baklava filling your kitchen, inviting you to savor a piece of this irresistible treat. Enjoy the process of creating this classic dessert, perfect for sharing with friends and family on any occasion.
— Constant Cookbook
Ingredients
- 18 sheets ready-made filo pastry
- 225g/8oz unsalted butter
- 225g/8oz mixed pistachios
- 2 tbsp granulated sugar
- 1 tsp ground cardamom
- 350g/12oz granulated sugar
- 300ml/10½fl oz water
- 1 tbsp lemon juice
- 2 tbsp orange
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
- Melt the remaining butter in a saucepan over low heat or in a microwave.
- Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
- In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
- Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
- Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
- For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
- Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8-10
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