Baklava

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 9
Servings 16
Time 10 mins

Ingredients

  • 500
    ml
    sugar
  • 30
    ml
    fresh lemon juice
  • 30
    ml
    rosewater (optional)
  • 30
    ml
    orange blossom water (optional)
  • 250
    g
    unsalted butter
  • 300
    g
    chopped walnuts, mixed with
  • 15
    ml
    castor sugar
  • 15
    ml
    cinnamon
  • 400
    g
    phyllo pastry, defrosted
 

Method

30 mins
 
Make a syrup by boiling the sugar, lemon juice and 300 ml water for about 5 minutes.
Remove from the heat, stir in the flavourings and leave to cool.
Refrigerate until ready to pour over the baklava.
Melt the butter over low heat and keep warm.
Brush the bottom and sides of an oven roasting pan with butter.
Layer the phyllo pastry sheets in the pan sheet by sheet, brushing each sheet well with butter.
Ensure the sheets are flush.
Halfway through the layering process, sprinkle the nut mixture evenly over the pastry.
Continue layering and buttering the pastry.
End with extra butter on the last layer.
Using a sharp knife, trim the pastry overlapping the edges of the pan and cut the baklava into diamond shapes, diagonally from top to bottom and through all the layers of pastry.
Bake in a preheated 180°C oven for 30 minutes or until the pastry is puffy and golden brown.
Remove from oven and pour the ice-cold syrup evenly on top.
Leave to cool and serve.
 

Read more on: bake
 

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