Wednesday, October 28, 2009


Walnut and Pistachio Baklava


1 1/2 cups of walnuts, finely chopped
1/2 cup of pistachios, finely chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
350g filo pastry
150g unsalted butter

1 1/2 cups water
1 1/2 cups sugar
1 cinnamon stick
2 tsp lemon juice
1/2 cup of honey


Preheat oven to 180°. Mix the nuts and spices together for the filling. Combine syrup ingredients and cook for 10 minutes. Set aside to cool. Remove cinnamon stick before using. Line a square cake tin baking paper and brush with melted butter. Cut the pastry to fit the tray. Place a sheet of filo in the tray then brush with melted butter, repeat 6 times. Sprinkle in an even layer of the nut mixture and then 4 more sheets of filo brushing with butter between each layer. Repeat until you have used all the nut mixture then add 6 sheets of pastry for the top layer. Brush the top with butter and cut into pieces before you bake it. Bake for one hour until golden brown. If it is getting too brown cover it with foil for the remaining cooking time. Pour the on the cooled syrup and leave to cool. Store in a cool place at room temperature.

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