10/14/2016 Baklava|Drizzld

BAKLAVA
Created by Marianne on 1st October 2016

Prep Time: 40m Cook Time: 50m Total Time: 1h 30m

Yield: 20 pieces Category: Bars & Traybakes, Biscuits & Cookies, Cakes, Desserts

INGREDIENTS

1 package filo pastry (260g)

1 stick unsalted melted butter (115g)

1 cup walnuts (115g)

1 cup pistachios (115g)

1 teaspoon ground cardamon

1 teaspoon ground cinnamon

FOR THE SYRUP

1/2 cup sugar (115g)

1/4 cup honey (4tbs)

1/2 cup water (4floz)

1 tablespoon lemon juice

INSTRUCTIONS

Place the sugar, water, honey and lemon juice into a saucepan and stir on a medium/high heat until the sugar has
dissolved. Reduce the heat to medium/low and boil for 4 minutes. Remove from the heat and allow to cool whilst
you prepare the rest of the dish.

Grease a 10 x 7 inch tin with butter.

Preheat the oven to 180c (160c fan) 350f

In a mixer pulse the walnuts and pistachios with the cinnamon and cardamon until they are coarsely ground.

Unfold the pastry sheets and trim to fit the pan. The filo sheets that I used had 6 sheets measuring 10' by 18'. I ended
cutting them into 3 so I had 12 sheets measuring 10' by 7 and 6 sheets measuring 10' by 6'. Place a damp tea towel
over the pastry to ensure it doesn't dry out and become unworkable.

Lay one sheet of filo into the bottom of the greased tin and brush with melted butter. Place the next piece of filo on
top and brush with melted butter. Repeat with 4 more pieces of filo, buttering each before adding the next.

Spread 1/4 nut mix over the top and layer with 2 sheets of filo buttering each sheet before placing the next sheet on
top. Repeat this procedure until you have used all the nuts. Top with the remaining 6 sheets of filo, again buttering
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10/14/2016 Baklava|Drizzld

each sheet before adding the next. Brush the top piece of filo with butter.

Using a sharp knife cut the baklava length-ways into 4. Then make diagonal cuts width ways to make diamond
shapes.

Bake at 350F (180C / 160C fan) for 20 minutes. Reduce the heat to 300F (150C / 130C fan) and cook for a further
30 minutes until the pastry has pued up and is golden brown.

Remove the baklava from the oven and spoon the cooled syrup over the pastry. Do this as soon as the baklava
comes out of the oven so that the pastry stays crisp.

Let the baklava sit in the tin for 4 to 6 hours before serving.

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