Baklavas

A pastry made with dried fruit found mainly around the shores of the eastern Mediterranean.

 

For 30 baklavas:   250g filo pastry(10 sheets) 250g walnuts 100g melted butter 1  teaspoon of cinnamon 30g pistachio nuts 1 baking sheet 30×40cm For the syrup: 125g sugar 60g water 30g orange flower xater 5g lemon juice

 

 

 

 

 

 

 

 

 

 

 

1. 
   
   • Prepare the ingredients in advance, as filo pastry starts to dry out as soon as the packet is opened.  
     Chop the walnuts roughly, without reducing them to a powder.  Add the cinnamon and pistachio nuts and mix well.  
     
   • Place a sheet of baking parchment on the baking sheet and butter well.  Melt the 100g butter in a small saucepan.  You will use the melted butter to brush each sheet of filo as you place it on the sheet. 
   • First of all place 3 sheets of buttered filo onto the baking sheet, raising up the edges slightly.  Sprinkle the prepared filling on top and cover with (1) a sheet of buttered filo, sprinkle the prepared filling on top of this and then repeat in a similar fashion, finishing with three sheets of buttered filo.  Before putting in the oven, cut the pastry into diamond shapes, cutting right through to the bottom sheet.  
     
   • Bake at 150 for 70 minutes until golden. 
     
   • Meanwhile prepare the syrup.  Place all the ingredients into a saucepan and bring to the boil.  Boil for 8 minutes. 
     
   • Pour the boiling syrup over the baklavas as soon as you take them out of the oven.  
     
   • Allow to cool for 24 hours. 
     
   • Bon appétit!
   
   

 

 

The baklavas should keep for 4 days in a tin. 

Adapted from an original recipe by Dillou