Baklava

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.

Comments                        add a comment

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!

Ingredients

300g unsalted Butter, melted
500g Filo pastry
400g pistachio nuts

For the syrup:

500g Sugar
500ml water
juice of 1/2 lemon

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Great discounts on cookware
Real Italian food for real food lovers