Turkish Walnut and Pistachio Baklava Recipe
A sweet treat from the Antep region in Turkey, famed for its bakeries.
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20mins
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45mins
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3hrs
- Whole almonds : 150 g
- Blanched pistachio(s) : 150 g
- Walnut kernel(s) : 200 g
- Orange flower water : 30 ml
- Caster sugar : 400 g
- Unsalted butter : 300 g
- Filo pastry sheet(s) : 40 whole
- Water : 300 ml
- Ground cinnamon : 5 g
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ETAPE 1
Preheat the oven to 160°C.
First, make the syrup by placing the sugar, water and orange flower water in a saucepan. Bring to the boil, stirring occasionally, then simmer for 15 min. cool to room temperature. -
ETAPE 2
Spread the almonds, walnuts and pistachio nuts on to a baking sheet, transfer to the oven and cook for 6 minutes until golden brown.
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ETAPE 3
Place the cooled nuts in a food processor and blend to a coarse texture. Stir the cinnamon through the nuts.
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ETAPE 4
Cut the filo pastry sheets into equal sized pieces. Place one sheet of pastry on to a lined baking tray, brush with melted butter. Repeat 14 more times to give a layer of pastry 15 sheets thick. Next, spread the nut mixture over the pastry. Top with the remaining sheets of pastry, this time sprinkling a little butter between each sheet. Cut the baklava into rectangles or diamond shapes. Pour over the remaining butter and bake in the oven for 40 - 45min or until golden brown.
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ETAPE 5
Remove from the oven and allow to cool a little, before pouring the syrup all over. Leave to stand at room temperature for 3 hours, so that the baklava can absorb the syrup.
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ETAPE 6
Serve at room temperature, with a glass of water.
«Work quickly with the filo, as it dries out and becomes impossible to work with. You can cover the sheets of filo with a clean tea towel in order to keep them from drying too quickly.»
