Although slightly fiddly with the layers of filo pastry this dessert is an absolute treat. Decadent layers of buttery filo pastry, sticky and sweet nuts in the middle, hints of delicate orange blossom water and all finished off with the same buttery layer it started with. This is a definite crowd pleaser, serve as a dessert, as elevenses or with a cup of tea at 4 o’clock.

Ingredients

100g Hazelnuts

100g Pistachios

100g Walnuts

100g Tahini

50g Honey

5ml Orange Blossom Water

Pinch Cinnamon

Zest of 1 Orange

250g Butter

2 X Packs Filo Pastry

Syrup:

50g Honey

200g Sugar

2 tsp Orange Blossom Water

200ml Water

Zest of 1 Orange

Ingredients

100g Hazelnuts

100g Pistachios

100g Walnuts

100g Tahini

50g Honey

5ml Orange Blossom Water

Pinch Cinnamon

Zest of 1 Orange

250g Butter

2 X Packs Filo Pastry

Syrup:

50g Honey

200g Sugar

2 tsp Orange Blossom Water

200ml Water

Zest of 1 Orange

1

Preheat the oven to 180 degrees. In a food processor, blitz the nuts until finely chopped but not a paste. Empty into a bowl and stir through the remaining ingredients.

2

Melt the butter in a saucepan, brush the bottom and sides of an 8 inch square baking tin and start folding and layering the first pack of filo pastry into the tin brushing with the melted butter in-between each layer. Put the nut mixture on top of the pastry and press lightly to compact it.

3

Repeat the layering and buttering process with the second pack of filo on top of the nut mixture. Pour and brush the remaining butter on top of the finished layered pastry then cut a lattice with a serrated knife to create the individual baklava, ensuring you go through the entire top layer of filo pastry.

4

Put in the oven and bake for 15 minutes then reduce to 160 degrees and continue to bake for a further 40 minutes.

5

Meanwhile place all the syrup ingredients into a heavy based saucepan and simmer until reduced by a third and the mixture is syrupy, this will take approximately 10 minutes. Take the baked baklava out of the oven and pour over the syrup, leave to cool before serving.

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