Baklava
| Published: 1st October 2007 13:21 |
This sweet, nutty pastry is a feature of Greek, Cypriot and Turkish cuisine. This is not for any body who is sensitive to sugar as they are super sweet.
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
300g unsalted butter, melted
500g Filo pastry
400g Walnuts nuts
For the syrup:
500g Sugar
450ml water
50ml Rose water
Juice of 1/2 lemon
Method
1. Preheat oven to 180°C/gas 4. Take a 25 x 30cm baking dish and brush dish with melted butter.
2. Place one sheet of filo pastry in the bottom of the dish and brush with melted butter. Place another sheet of pastry on top and brush the top with melted butter. Repeat this until you have used a third of the pastry.
3. Sprinkle with half of the chopped walnuts.
4. Place another sheet of pastry on top and brush the top with melted butter. Repeat this until you have used a third of the pastry.
5. Sprinkle with the remaining half of the chopped walnuts.
6. Place the remaining layers of filo pastry, brushing each one with melted butter.
7. Brush the top with melted butter and cut into diamond shapes. Bake for 25-30 minutes, until golden. Remove from the oven and leave to cool.
8. To make the syrup, place the sugar, water, rose water and lemon juice into a saucepan and bring to a boil over a medium heat, stirring constantly. Simmer for 15 minutes.
9. Pour the hot syrup over the cooled baklava.
10. Allow to cool and absorb the syrup before serving.
By Emma Allsopp
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