Baklava

baklava 2

I’ve been meaning to make baklava for months and I spent so long dithering and researching recipes that when I came to make it I completely bamboozled myself with the options. I’m amazed that everything ended up OK because in the end I cobbled together a recipe by taking bits from Nigella, Jamie, Felicity Cloake AND the recipe on the back of the filo packet.

If there’s one thing I’ve learnt in my 37 years it’s that you should get on and face the things you fear because most of the time they end up not being so bad after all. Making baklava was a case in point. I put off making it because I thought it would be tricky but it was actually pretty straightforward.

You could easily tinker with this recipe to get it just to your liking. You could vary the mix of nuts depending on what you have to hand/what you like/what you can afford. And if you don’t like too much spice then it’s not necessary to include as much/or indeed any cardamom, ground cloves or cinnamon.

I didn’t have a sweet tooth until I breast fed my children but I developed a sugar fixation then which has never left me. Just a tiny square of baklava is usually thought to be enough but I think I could easily eat several pieces in one go – no problem.

Baklava

  • 1 pack of filo pastry (I used Theos ready rolled which comes in a 250g packet with 12 sheets)
  • 100g of melted butter (or more if needed, I melted 200g but only used half)

Filling

  • 500g of mixed nuts (you can play around with the types depending on your taste but I used 250g of walnuts, 150g of almonds and 100g of pistachios)
  • ¼ teaspoon of cardamom seeds
  • ¼ teaspoon of ground cloves
  • 1 teaspoon of cinnamon
  • The zest of 1 orange
  • A good pinch of salt

Syrup

  • 125ml water
  • 250g caster or granulated sugar
  • A tablespoon of lemon juice
  • 1 tablespoon of rosewater
  • 100g of greek honey

Preheat the oven to 160oC.

First chop the nuts. I did this in a mini food processor. Don’t over chop so that they’re like dust, it’s nice to have some larger pieces for bite.

Put the nuts in a bowl and add the cardamom, ground cloves, cinnamon, orange zest, salt and mix well.

Line a deep baking tray 24cm by 34cm and at least 4cm deep with baking parchment so that it comes up the sides of the tray and butter liberally.

Unwrap the filo pastry and trim to the size of the baking tray (I used scissors to do this). Put one layer in the bottom of the tray, then liberally brush another filo sheet with butter and put this on top as lightly as you can. Repeat until you have used four sheets and then spread over half the nut mixture.

Now butter and layer up four more filo sheets, then add the remaining nuts and top with four more sheets of filo (buttering in the same way as before).

Cut into squares or diamonds as neatly as you can with a sharp knife. My technique needs some work (I tried following Nigella’s instructions for traditional diamonds, in her book ‘Feast’, but I think I might do simple small squares next time).

Bake for one hour.

Meanwhile make the syrup by adding the sugar, water and lemon to a small pan, heat over a low heat until the sugar has dissolved then turn up the heat to medium and simmer (without stirring) until the syrup thickens (10-20 minutes, for me it was more like 20).

When an hour is up take the baklava out of the oven and turn up the heat to 180oC. Pour over the syrup being particularly liberal along the cracks and drizzle over the honey (again putting more down the cracks).

Once the oven has come up to temperature put the baklava back in for just 5 minutes.

Leave to cool completely before prizing from the baking tray and storing in an airtight container.

I think baklava is best after a couple of days (if there is any left by that point).

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