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This is a traditional Middle Eastern dessert that features layers of filo pastry filled with chopped nuts and honey syrup. Baklava is expensive to buy, and you may think that it's difficult to make at home. However, I promise that my recipe is not challenging, that it is economical and that it serves a large number of guests.
- 350g unsalted butter (melted), plus 1 tbsp for greasing
- 175g blanched almonds
- 175g raw pistachio nuts
- 250g sugar, divided
- 450g filo pastry, thawed if frozen
- 175g honey
- 60ml rose water
- 2 tbsp lemon juice
Total time required
- Preparation time:
- Cooking time:
- Other time: 30 minutes to chill
- Grease with butter and line a 30 x 20cm Swiss roll tin. Reserve.
- Place the almonds, pistachios and half the sugar in a food processor. Pulse to chop rough.
- Cut the filo pastry to fit the tin, then place one layer of filo on the base of the tin. Brush with melted butter. Repeat twice. Sprinkle 3 tablespoons of the nut mixture evenly over the third layer of the filo pastry.
- Repeat until all the filo sheets are used, finishing with three layers of filo pastry on the top. Chill for 30 minutes.
- Preheat the oven to 180c/350f/Gas mark 4.
- Using a sharp knife, cut the chilled baklava in diagonal strips. Cut across the strips to form diamond shapes.
- Bake for 25-30 minutes or until golden brown.
- Meanwhile, place the honey, 250 ml water, rose water and lemon juice in a saucepan. Heat on low for 10 minutes. Remove from the heat and cool.
- Using a sharp knife, cut the baklava pieces again. Pour the syrup over the baklava. Serve hot, warm or chilled.
Recipe from Denise Phillips' The Jewish Mama's Kitchen published with permission from Octopus books.