Baklava

Baklava

By
From
Baking
Makes
30
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
20 sheets filo pastry, (about one 375 g packet)
185g butter, melted
1 1/2 cups finely chopped walnuts
3/4 cup finely chopped almonds
55g caster sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves

Syrup

Quantity Ingredient
440g caster sugar
2 cups water
2 whole cloves
8cm cinnamon stick
1 tablespoon lemon juice
a thin strip lemon rind
2 tablespoons honey

Method

  1. Preheat the oven to 160°C. Grease a 33 cm x 23 cm x 5 cm baking dish.
  2. Stack the filo between two dry tea towels with a dampened towel on top. Place one sheet of filo in the prepared baking dish, brush all over with melted butter and place another sheet on top. Continue adding sheets of filo, buttering in between, until nine sheets are used.
  3. Mix the nuts with the sugar and spices and sprinkle half over the filo.
  4. Add two more sheets of filo, brushing each with butter. Top with the remaining nuts and then nine more sheets of buttered filo. Trim the edges and brush the top layer with butter.
  5. With a sharp knife, cut through the top few sheets of filo to make a diamond pattern. Sprinkle a little water over the surface to keep the pastry flat while baking, and bake in the centre of the oven for 30 minutes.
  6. Move the baklava to a shelf placed above the centre and bake for a further 30 minutes. If the pastry is browning too much, cover with foil, but do not reduce the cooking time.
  7. To make the syrup, place all the ingredients in a saucepan and stir over high heat until the sugar dissolves. Bring to the boil and boil over moderate heat for 10 minutes. Strain and cool before using.
  8. Spoon the cooled syrup over the hot baklava as soon as it comes from the oven. Allow to cool, then cut into diamonds to serve.
Tags:
baking
bakery
margaret
fulton
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