Authentic baklava recipe
This recipe contribution has been made by CV Villas.
Ingredients
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
- 150 g unsalted butter, plus extra for greasing
- 200 g mixed pistachios, almonds and walnuts, roughly chopped
- 2 tbsp granulated sugar
- 1 tsp ground cloves, cinnamon
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
- 5.3 oz unsalted butter, plus extra for greasing
- 7.1 oz mixed pistachios, almonds and walnuts, roughly chopped
- 2 tbsp granulated sugar
- 1 tsp ground cloves, cinnamon
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
- 5.3 oz unsalted butter, plus extra for greasing
- 7.1 oz mixed pistachios, almonds and walnuts, roughly chopped
- 2 tbsp granulated sugar
- 1 tsp ground cloves, cinnamon
- 300 g granulated sugar
- 250 ml water
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 2 tbsp clear honey
- 10.6 oz granulated sugar
- 8.8 fl oz water
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 2 tbsp clear honey
- 10.6 oz granulated sugar
- 1.1 cups water
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 2 tbsp clear honey
Details
- Cuisine: Greek
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 80 mins
- Serves: 10
Step-by-step
1. Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave.
2. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar, vanilla essence and cloves, cinnamon and spread the mixture over the pastry in the tray.
3. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
4. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
5. For the syrup, heat the sugar, water, lemon juice and honey in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
6. Pour the syrup into the slits in the baklava and leave to cool. Cut into small pieces and serve.
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