Baklava Recipe l Lifestyle and parenting site Honest Mum

Right here I share my Mum’s recipe for crunchy, nutty and flaky baklava that could be a signature dessert for Greeks all around the world.

Let me know if you happen to do that. When you can’t eat nuts, you would possibly prefer to attempt my mom’s invention of Stafidhopitta made with sultanas and orange liquor.

It’s simple to make, far simpler actually than it appears to be like so if you happen to fancy it, don’t be postpone that it appears to be like just a little excessive upkeep!

Baklava is a well-liked, candy, nut-filled pastry whose origins are from Greece and Turkey, though they will also be discovered within the bakeries of Northern Africa and the Center East. Comply with this recipe to make your personal!

Components:

250g walnuts, coarsely chopped.
250g blanched almonds, coarsely chopped.
75g pistachio nuts, coarsely chopped.
Finely grated rind of a lemon.
2 tsp cinnamon
4-5 cloves, floor
75g unsalted butter
125ml vegetable oil
375g packet recent filo pastry

For the syrup:
600 ml water
350g caster sugar
75g clear honey
2 strips of lemon rind
1 tbsp lemon juice
1 stick cinnamon
4-5 complete cloves

Methodology:

Preheat the oven to 180 c, gasoline mark 4. Combine the nuts and lemon rind with the cinnamon and cloves in a small bowl. Soften the butter with the oil in a saucepan over a low warmth, use a pastry brush and frivolously grease the bottom of a shallow 20cmx 30cm deep baking tray.  Line the baking tin with 1 sheet of pastry, folding over any extra pastry.  Brush this frivolously with the melted butter and oil.

Repeat till you’ve got used half of the pastry sheets, brushing each frivolously with butter and oil.

Unfold half the nut filling over the pastry and canopy with three layers of the filo pastry, brushing butter and oil on every layer. Sprinkle the remaining filling over the pastry.
Add the final sheets of filo pastry on prime once more brushing butter and oil over every sheet.

Fold any extra pastry beneath to maintain the highest tidy and at last brush the highest of the pastry liberally with butter/oil, ensuring that you just cowl the entire floor.

Dip a pointy knife into boiling water and rating by the primary 4 sheets making squares or diamond formed parts. Sprinkle the highest sheet of pastry with just a little water to forestall it curling upwards. Bake within the preheated oven for 45-50 minutes or till golden brown.

Take the baklava out of the oven and let it cool earlier than including the syrup.

In the meantime, make the syrup.
Place the water in a small saucepan with the sugar, honey, lemon rind, cinnamon and cloves. Carry to the boil and simmer uncovered for 10 minutes till the combination has thickened barely.

Take the syrup off the warmth and let it cool barely. Discard the lemon rind and spices and pour the recent syrup over the cooled pastry. Depart to soak for a number of hours or in a single day earlier than reducing into parts.

Serve embellished with chopped pistachio nuts.

Baklava retains effectively within the fridge for as much as one week.