Similar to the other international traditional dishes I have blogged about this one as well has many different variations, which I have explored and found my favorite.
- 160g blanched almonds
- 140 shelled pistachios
- 2 tsn ground cinnamon
- 1 tsn ground cloves
- 1 tsn ground nutmeg
- 18 filo pastry sheets
- 75g butter
- 1 cup water
- 220g white sugar
- 90g cup honey
- 1 + ½ tsn rosewater
- Preheat the oven to 180c and grease a 22cm square cake tin.
- Process the nuts and spices until finely chopped.
- Spread the nut mix onto a tray and bake in the oven for 10 minutes or until lightly browned.
- Increase the oven temprature to 200c.
- Cut the pastry sheets to fit the base on the tin. Layer 3 pastry sheets brushing each layer with butter. Place this in the tin and sprinkle with 1/3 cup of the nut mix.
- Repeat pervious step ending with 3 sheets of pastry.
- Using a knife, cut the baklava into quarters, then each square diagonally, then the triangles in half.
- Bake for 25 minutes, reduce the oven temperature to 150c and bake for another 10 minutes.
- Now make the syrup by stirring all the ingredients in a saucepan on medium until the sugar dissolves.
- Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened.
- Once the Baklava is cooked pour the syrup over the pastry. Once the Baklava is cooled serve.
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