Baklava
By: Paul Hollywood From: Good Food Live
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Baklava
- Prep time:
- 30 mins
- Cook time:
- 45 mins
- Serves:
- 4
Paul Hollywood's rustles up a little Middle Eastern magic with this sublime pistachio filled Baklava
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- Drink with...
- Muscat
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2. Place one sheet of filo pastry in the bottom of the dish and brush with melted butter. Place another sheet of pastry on top and brush the top with melted butter. Repeat this until you have used half of the pastry.
3. Sprinkle with the chopped nuts.
4. Place the remaining layers of filo pastry, brushing each one with melted butter.
5. Brush the top with melted butter and cut into diamond shapes. Bake for 25-30 minutes, until golden. Remove from the oven and leave to cool.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and bring to a boil over a medium heat, stirring constantly. Simmer for 15 minutes.
7. Pour the hot syrup over the cooled baklava.
8. Allow to cool and absorb the syrup before serving.
Method
1. Preheat oven to 180°C/gas 4. Take a 25 x 30cm baking dish and brush dish with melted butter.2. Place one sheet of filo pastry in the bottom of the dish and brush with melted butter. Place another sheet of pastry on top and brush the top with melted butter. Repeat this until you have used half of the pastry.
3. Sprinkle with the chopped nuts.
4. Place the remaining layers of filo pastry, brushing each one with melted butter.
5. Brush the top with melted butter and cut into diamond shapes. Bake for 25-30 minutes, until golden. Remove from the oven and leave to cool.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and bring to a boil over a medium heat, stirring constantly. Simmer for 15 minutes.
7. Pour the hot syrup over the cooled baklava.
8. Allow to cool and absorb the syrup before serving.
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Latest Comment
made this yesterday, too sugary and i like sweets, have bought baklava before and although it looks good, dosent taste anything like the bought stuff
Made this at the weekend. Used almonds with cashew nuts and a few walnuts -lovely! Didn't add the rosewater or the lemon juice to the syrup until cooled though. Never worked with filo pastry before - like so many other culinary myths, it's not difficult at all!