Baklava

by Collette White | 27 November, 2019

Good Morning friends! I hope this finds you all well. I know that this recipe is full of gluten, dairy and sugar – all things which I try and avoid sharing on here – however this is too good not to share! It was hubbys birthday last week and he LOVES baklava and requested this instead of birthday cake. He has no food intolerances so I was more than happy to give it a try. I spent an evening researching different Baklava recipes, ingredients and methods and decided to ‘take’ what I liked the sound of from each of them, cross my fingers and hope for the best! I really enjoyed making this, I always have fun in the kitchen with a pastry brush and I was thrilled when it turned out. It certainly is a test of patience though waiting so long for it to be done! Needless to say, how thrilled I was, hubby was that amount x 100 as he got to enjoy it and still is … as it makes a fair bit! 

Ingredients

2 x 375g packets philo pastry

500g walnuts

2 tspns cinnamon

½ tspn cardamom

¼ tspn nutmeg

¼ tspn salt

160g unsalted butter

1 cup water

1 cup honey

1 cup white sugar

2 tspns vanilla extract

1 x 2cm x 5cm piece of orange rind (optional)

Method

Defrost fillo pastry as per instructions on packet – the one I bought took several hours.

Place the walnuts, cinnamon, cardamom, nutmeg and salt into a food processer and blitz until a crumb is formed (don’t over blitz, you want to be left with a slightly chunky crumb). Set aside.

Melt butter in a small saucepan.

Preheat oven to 160c.

Layer the baklava into a large high side lasagne dish in the following order:

  • Brush base of dish with butter (using a pastry brush)
  • 8 x single sheets of fillo pastry – butter between each sheet
  • ½ cup walnut mixture sprinkled
  • 5 x single sheets of fillo pastry – butter between each sheet
  • ½ cup walnut mixture sprinkled
  • 5 x single sheets of fillo pastry – butter between each sheet
  • ½ cup walnut mixture sprinkled
  • 5 x single sheets of fillo pastry – butter between each sheet
  • ½ cup walnut mixture sprinkled
  • 8 x single sheets of fillo pastry – butter between each sheet
  • Finish by brushing top sheet with butter

Use a small sharp knife to cut desired shapes into the baklava. Be careful and avoid cutting all the way through the bottom layers if at all possible.

Bake in preheated oven for 50-55 minutes or until golden and crispy on top.

Meanwhile, make the honey syrup.

Place the water, honey, sugar, vanilla and orange rind into a medium saucepan. Stir over a medium – high heat until the sugar is fully dissolved and the mixture starts to boil.

Lower the heat to medium – low, until it is at a gentle simmer. Simmer for 25 minutes only gently stirring 2-3 times during this time. Remove from heat, remove and discard the orange rind, and set syrup aside.

As soon as the baklava is out of the oven, gently pour the warm honey syrup all over it.

Set baklava aside, uncovered and at room temperature for at least 8 hours (I did mine overnight so it ended up being 15 hours).

When ready, cut the baklava all the way through and use a small spatula or a fork to remove the pieces from the tray.

Serve and enjoy!

Notes

  • The first piece I removed was a little stuck and a mess when it came out so if yours does this, don’t despair! That piece is the hardest. The rest of the pieces are easier to remove after that one bit is gone and you have more space for the spatula / fork.
  • Store in an airtight container in the fridge
  • Makes approx. 34 pieces
  • Don’t do the honey mixture too far in advance, it needs to be warm when you pour it over the baklava
  • I used a baking dish that I normally make lasagne / roast veg in. Its 34cm long x 27cm wide x 7cm high
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,