Turkish Walnut and Pistachio Baklava Recipe

Ingredients for people

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

Method

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.
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.
3
Place the cooled nuts in a food processor and blend to a coarse texture. Stir the cinnamon through the nuts.
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.
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.
6
Serve at room temperature, with a glass of water.

Chef's tip

«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.»