Ingredients List
- 1 pack Jus-Rol™ Filo Pastry, thawed
- 100g Each of ground almonds and pistachios, combined
- 75g Unsalted butter, melted
Sugar Syrup made from:
- 125ml Water
- 250g Granulated sugar
- 2tsp Each of rosewater and orange flower water
Baklava
Recipe Serves 8
Preheat oven to 190°C/375°F/Gas Mark 5
Make syrup by gently dissolving sugar in water in a heavy bottomed pan. Allow to come to the boil and then simmer for 5-8 minutes . Stir in rosewater and orange flower water and put to cool, then chill completely in the refrigerator. (May be stored in a screw top jar and kept for several weeks in the refrigerator.)
Brush a 18x27cm oblong tin, or a 23cm flan dish, with melted butter and line with two sheets of filo pastry, brushing each one lightly with butter and allowing excess to overhang sides. Place half quantity of nuts in dish and fold in excess pastry to cover.
Top with two further sheets of pastry, again allowing excess to overhang sides, then top that with remaining nuts. Cover with remaining pastry, folding and pleating to fit dish and tucking in sides to enclose nuts. Brush each sheet lightly as before.
With a sharp knife cut in parallel lines to give a diamond pattern and then brush top with butter. Bake for approx. 20 minutes until top is golden brown, remove from oven and immediately pour the cold syrup carefully over the dessert allowing it to soak in between the layers. Cool before serving.
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