baklava ther­apy

This baklava can be eas­ily frozen to keep longer as the recipe does make quite a lot. Wrap it in plas­tic wrap and foil, then freeze for up to 3 months. When you’re ready for that dessert choice, you can cut the prep time down to 2 min­utes! - - COOK IT NOW! -

makes about 40 pieces | prep 50 mins (+ 6 hours cool­ing) | cook­ing 35 mins

500g wal­nuts 100g caster sugar 2 tbs ground cin­na­mon 1 whole clove, ground (or a good pinch of ground cloves) 1 le­mon, rind finely grated 60ml ( 14 ⁄ cup) or­ange blos­som wa­ter 250g clar­i­fied but­ter, melted (see tip) 2 × 375g pkts filo pas­try Finely chopped pis­ta­chios, for dec­o­rat­ing

honey syrup

300g honey 100g caster sugar 1 tsp le­mon juice

1 Pre­heat the oven to 200°C/180°C fan forced. Blitz the wal­nuts in a food pro­ces­sor un­til finely chopped. Trans­fer to a bowl and add the sugar, cin­na­mon, clove, le­mon zest and or­ange blos­som wa­ter. Mix un­til well com­bined, then set aside. 2 Use a large oven­proof dish the same size as the filo pas­try; if it’s a lit­tle smaller you can trim the ex­cess filo when you have fin­ished lay­er­ing. If you have a round bak­ing dish, hang the ex­cess over the side. 3 Brush the bot­tom of the bak­ing dish with a lit­tle of the melted but­ter. Line the base of the dish with a sheet of filo, brush with but­ter and top with an­other sheet of filo. 4 Con­tinue to layer the filo, brush­ing with but­ter be­tween each layer un­til you have a stack of 15 sheets. Spread the wal­nut fill­ing over the pas­try and smooth it out with the back of a spoon. Cover the fill­ing with a sheet of filo, brush it with a lit­tle but­ter and top with an­other sheet. Con­tinue to layer un­til you have 20 sheets of filo on top. Trim any ex­cess pas­try, if you need to. 5 Use a small knife to score the pas­try through the top pas­try lay­ers, but not all the way to the base (these score lines will help you cut it into por­tions later). You can do this in di­a­monds or rec­tan­gles. Sprin­kle a lit­tle cold wa­ter over the top, as it helps to stop the filo curl­ing up while bak­ing. Bake for about 35 min­utes or un­til golden brown. 6 Mean­while, make your syrup. Com­bine the honey, sugar, le­mon juice and 250ml (1 cup) wa­ter in a small saucepan and stir over low heat un­til the sugar has dis­solved. Re­move the baklava from the oven and evenly pour the syrup over the top. Set aside for 6 hours be­fore cut­ting. Sprin­kle with chopped pis­ta­chios to serve.

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