Baklava recipe
Makes 18 pieces
Ingredients
560 g (2¼ cups) caster sugar
1½ teaspoons lemon zest
90 g (¼ cup) honey
60 ml (¼ cup) lemon juice
2 tablespoons orange blossom water 200 g (2 cups) walnuts, finely chopped
200 g (11/3 cups) shelled pistachio nuts, finely chopped
200 g (11/3 cups) almonds, finely chopped 2 tablespoons caster sugar, extra
2 teaspoons ground cinnamon
375 g filo pastry
200 g unsalted butter, melted
Instructions
Put the sugar, lemon zest and 375 ml (1½ cups) water in a pan and stir over high heat until the sugar dissolves, then boil for 5 minutes. Reduce the heat and simmer for 5 minutes.
Add the honey, lemon juice and orange blossom water and cook for 2 minutes. Remove from the heat and refrigerate.
Preheat the oven to 170°C (325°F/ Gas 3). Combine the nuts, extra sugar and cinnamon. Grease a 30 x 27 cm baking dish.
Cover the base with a single layer of filo pastry and brush lightly with melted butter, folding in any overhanging edges.
Continue to layer ten more sheets of filo in this manner. Store the remaining filo under a damp tea towel.
Sprinkle half the nuts over the pastry and pat down.
Repeat the layering and buttering of five more filo sheets, sprinkle with the rest of the nuts, then layer and butter the remaining filo, brushing the top with butter and pat down.
Score into large diamonds. Pour any remaining butter over the top.
Bake for 30 minutes, then reduce the heat to 150°C (300°F/Gas 2) and cook for 30 minutes. Immediately cut through the original diamond markings, then strain the syrup over the top.
Refrigerate before serving.
Makes 18 pieces
Ingredients
560 g (2¼ cups) caster sugar
1½ teaspoons lemon zest
90 g (¼ cup) honey
60 ml (¼ cup) lemon juice
2 tablespoons orange blossom water 200 g (2 cups) walnuts, finely chopped
200 g (11/3 cups) shelled pistachio nuts, finely chopped
200 g (11/3 cups) almonds, finely chopped 2 tablespoons caster sugar, extra
2 teaspoons ground cinnamon
375 g filo pastry
200 g unsalted butter, melted
Instructions
Put the sugar, lemon zest and 375 ml (1½ cups) water in a pan and stir over high heat until the sugar dissolves, then boil for 5 minutes. Reduce the heat and simmer for 5 minutes.
Add the honey, lemon juice and orange blossom water and cook for 2 minutes. Remove from the heat and refrigerate.
Preheat the oven to 170°C (325°F/ Gas 3). Combine the nuts, extra sugar and cinnamon. Grease a 30 x 27 cm baking dish.
Cover the base with a single layer of filo pastry and brush lightly with melted butter, folding in any overhanging edges.
Continue to layer ten more sheets of filo in this manner. Store the remaining filo under a damp tea towel.
Sprinkle half the nuts over the pastry and pat down.
Repeat the layering and buttering of five more filo sheets, sprinkle with the rest of the nuts, then layer and butter the remaining filo, brushing the top with butter and pat down.
Score into large diamonds. Pour any remaining butter over the top.
Bake for 30 minutes, then reduce the heat to 150°C (300°F/Gas 2) and cook for 30 minutes. Immediately cut through the original diamond markings, then strain the syrup over the top.
Refrigerate before serving.