Baklava

Oct 31, 2017

Share

Thanks to Rilka Warbanoff and Foodland.

Serves 8 – 10

I have a reputation for my Baklava. I am considered a master at this recipe. Once you have made it you will realise how easy it is and this is also a fantastic cake to serve for a crowd and so easy to transport. It keeps for days.

Ingredients for the Baklava

500 g Walnuts

250 g Unsalted butter

375 g         Frozen filo pastry

2 tbsp Cinnamon powder

2 Lemon rinds

Ingredients for the Sugar Syrup

600 g Caster sugar

3 cups Water

Method

Defrost pastry and spread sheets flat.

In a food processor, process walnuts until they become crumbs, transfers to a mixture bowl add the cinnamon powder and rind of the lemons and mix well.

Melt butter and preheat oven to 180c.

Grease deep baking tray with a little butter and then add a layer of filo pastry. After each layer of pastry brush with a little butter until you, have 6 layers of pastry on the bottom of the baking tray. Add half of the walnuts mixture and then add a layer of pastry and brush with butter repeat for a further 6 layers and then pour the remaining walnuts over the pastry. Using the remaining pastry, layer the pastry brushing with the butter until all is used. Brush the final layer with butter.

It is important that before baking you cut the pastry all the way through in a diagonal shape and then bake for 45 minutes or until golden brown.

Take from the oven and cool.

After the Baklava is completely cooled, take the sugar and water, and place in a saucepan and over a medium heat the mixture until the sugar has dissolved then let it simmer for 2 minutes. Take off the stove and pour over the pastry.

You do not need to serve anything, with Baklava on its own is perfection.

Share