Baklava

A crunchy and sweet layered dessert that will be sure to impress.

This recipe was originally published on the Taste of Harmony website.

Preparation time: 30 minutes. Cooking time: 55 minutes. Makes 16 servings

Ingredients

Pastry

• 2–3 cups walnuts or pistachios
• 2 tbsp sugar
• 2 tsp orange blossom water
• 1 tsp rosewater
• 350g clarified butter (ghee) or unsalted butter, melted
• 375g filo pastry

Syrup

• 440g (2 cups) sugar
• 250ml water
• 1 squeeze lemon juice
• ½ tsp orange blossom water
• ½ tsp rosewater

Method

1. Lightly crush the nuts in a food processor. Tip into a bowl and mix with the sugar, orange-blossom water and rosewater.
2. Preheat the oven to 180C.
3. Brush a baking tray measuring 20 x 30 cm with melted ghee or butter. Add a layer of filo in the base of the tray and brush with more butter. Keep layering with buttered filo until you have used half of the filo.
4. Spread the nuts in an even layer on top. Continue layering with the remaining filo, brushing with butter as you go (you may not need all of the butter).
5. Carefully cut the baklava into diamond shapes. Pour a little more of the melted butter over the top and bake for about 55 minutes, or until golden brown.
6. Meanwhile, prepare the syrup. Combine the sugar, water and lemon in a saucepan over medium heat, stirring to dissolve the sugar. Bring to the boil, then simmer for 15 minutes, until slightly thickened. Remove from the heat and add the orange blossom water and rosewater.
7. Pour the hot syrup over the hot pastry, then set aside to cool to room temperature.

Note:

• If you don't have a food processor, you can crush the nuts by place them between two pieces of baking paper, or put in a plastic bag, and use a rolling pin or meat mallet on them.
• Baklava will keep in the tray, covered, for 3-4 days.