Baklava

fills a 24cm sq. tin

An all-time classic pastry enjoyed in every corner of Greece

Ingredients

Baklava

  • 300g shelled pistachios or almonds
  • 1½ tsp cinnamon
  • 600g ready-made filo pastry
  • 125-150g butter, melted

Syrup

  • 300ml water
  • 350g caster sugar
  • 125ml clear honey
  • 1 tsp ground cinnamon
  • Zest of ½ an orange
  • tsp whole cloves
  • 1-1½ tsp orange blossom water, optional

Instructions

  1. Preheat the oven to 180°C/350°F. Using a pastry brush, lightly butter a 24cm sq. cake tin.
  2. To make the baklava, coarsely grind the nuts in a food processor then mix in the ground cinnamon. Gently unfold the filo and cover with a clean, damp tea towel to prevent drying.
  3. Begin layering the sheets of filo in the oven dish, cutting in half and brushing each with melted butter. After the 6th layer, add a 3rd of the crushed nuts.
  4. Repeat step 3 twice then finish with 6 layers of buttered pastry. Using a sharp knife, trim any excess pastry and cut diagonally to create 4-5cm diamonds, ensuring you cut all the way to the bottom.
  5. Place on the middle shelf of the oven and bake for 40-45 minutes. Reduce the temperature slightly if the top browns too quickly.
  6. To make the syrup, place all of the ingredients into a saucepan and bring to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until reduced by 1/3, then leave until cool.
  7. Remove the baklava from the oven and spoon half of the syrup over the top. Leave for 5 minutes then spoon over the remaining syrup. Allow to cool completely before serving.

Tip: Use a palette knife to help remove the baklava from the tin.