Wednesday, 24 April 2013


Baklava is always a good call for a dessert at a dinner party. It is dainty, compared to, say,  a mousse or a fondant.It is crunchy, indulgent and buttery, not to mention of course,well, moreish. The combination between pistachio and pastry is a covered love affair. The sweetness so refined.

Pistachio and walnut Baklava

Prep: 25min Bake : 45min

  • 18 sheets ready rolled filo pastry
  • 225g unsalted butter
  • 175g ground pistachios 
  • 175g ground walnuts
  • 3 tbsp granulated sugar (brown)
  • 1 tsp ground cardamom
  • 350g granulated sugar (brown)
  • 300ml water
  • 1 tbsp lemon juice
  • 2 tbsp rose water
Preheat the oven to 180 degrees. Line and grease a 11inx7in (Swiss roll tin) pan. Melt the butter in a pan on a low heat. Lay 10 sheets of filo on your tray, one at a time, brushing with butter after each one. In a separate bowl, mix together the nuts, 3 tbsp sugar and cardamon until all combined.

Spread the mixture over the filo sheets in the tray, layering with the remainder sheets and remembering to butter each one as you go (as before).

In a pan, heat the sugar, water, lemon juice and rose water until a syrup forms- it must not be too thick. With a sharp knife, make incisions into the pastry where you wish to cut it when ready. Place in the oven and bake for 20min until golden brown- be careful not to burn the pastry. Remove from oven and pour over your syrup, bake for a further 25min. Cool and serve.

Enjoy x x

No comments:

Post a Comment