Our favourite filo bake; pistachios, hazelnuts and honey with rich butter flavours. Be warned...baklava is addictive.
Preparation time 30 mins
Baking time 50-60 mins
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea towel until you are ready to use)
- 225g unsalted butter, plus extra for greasing
- 225g mixed pistachios and hazelnuts, roughly chopped or crushed
- 2 tbsp granulated sugar
- 1 tsp ground cardamom
For the syrup:
- 350g granulated sugar
- 300ml water
- 2 tbsp honey
- 1 tbsp lemon
- 1 tbsp orange blossom water
- 1 tsp rosewater
- Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and grease a 17x28cm or similar baking tray with butter.
- Melt the remaining butter in a saucepan over low heat. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
- In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place in the preheated oven for approx 20 mins, then decrease the oven temperature to 150˚C/130˚C fan/gas mark 2 and cook for an additional 30-40 mins, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
- For the syrup, heat the sugar, water, honey, lemon juice, orange blossom and rosewater in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. This will take approx 20 mins. Pour the syrup into the slits in the baklava and leave to cool and absorb the syrup for 8-12 hours ideally. Cut into small diamond-shaped pieces and serve. We served ours with sugared rose petals.