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Walnut and pistachio baklava Recipe

Using ready rolled filo pastry, this sweet treat will be sure to satisfy the sweetest of teeth.

  • Preparation
  • Cooking time
  • Rest time
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  • 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
  • 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.

  • ETAPE 3

    Place the cooled nuts in a food processor and blend to a coarse texture. Stir the cinnamon through the nuts.

  • 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.

  • 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.

  • ETAPE 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.»

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