Baklava (baklavas)

Published : 05/17/2016 16:32:26
Categories : Desserts

Serves 15 to 20
Preperation time 1 hour
Cooking time 35 min plus 20 min for the syrup


Pastry

  • 500 g (1 lb.) phyllo pastry
  • 175 g (6 oz) unsalted butter, melted

Filling

  • 450 g (3 cups) almonds, blanched and roughly chopped
  • 1 1/2 tbsp. sugar

Syrup

  • 400 g (2 cups) sugar
  • 400 g (1 cup) honey, best possible quality
  • 1/4 liter (1 cup) water
  • 2 tbsp. rose water, optional
  • 1 tbsp. lemon juice


Line a 24 by 36 cm (10 by 14 in) baking tin with 4 sheets of phyllo pastry brushing each sheet liberally with melted butter. Combine the almonds and sugar, and sprinkle a third of the mixture over the phyllo. Place two sheets of phyllo on top, brushing each sheet with melted butter: sprinkle with another third of the almonds. Repeat these layers again, then top with two more sheets of phyllo, again brushing each sheet liberally with the melted butter. Trim the excess phyllo to 2 cm (1 in) and fold it over to form an edging. Pour over any remaining butter and score the top layers of the baklava into diamond shapes. Bake in an oven preheated to 190°C (375°F) for 35 minutes. Remove from the oven and leave to cool. Boil the syrup ingredients together for 20 minutes and pour over the cooled baklava. Follow the scoring to cut into serving pieces. Variation: Walnuts may be substituted for almonds, cinnamon may be added to the nut mixture, or lemon peel may be added to the syrup.

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