Open nuts and rose-syrup baklava
Ingredients
- 500g phyllo pastry
- 60ml (¼ cup) butter, melted
- 10ml (2 tsp) water
Filling
- 100g pistachios, toasted and finely chopped
- 100g almonds, toasted and finely chopped
- 100g walnuts, toasted and finely chopped
- 45ml (3 tbsp) sugar
- 20ml (4 tsp) ground cinnamon
Syrup
- 250ml (1 cup) honey
- 250ml (1 cup) water
- 45ml (3 tbsp) rose water
- zest of 1 lemon, finely grated
- icing sugar, to serve
Instructions
1
Preheat the oven to 180°C.
2
Brush about 20 sheets of the phyllo with the butter and cut into15cm x 40cm pieces.
3
Mix all of the filling ingredients well together and set aside.
4
Line a large baking tray with baking paper and place the 20 cut sheets ontop. Crunch together to form uneven pleats and bake until golden but not burnt, about 15 – 20 minutes.
5
In the meantime, make the syrup by combining all of the ingredients in a pot and stirring over high heat until it just comes to the boil and the syrup has thickened slightly.
6
Once the phyllo is cooked, remove from the oven and place on a serving dish. Sprinkle with the filling mixture and drizzle with the syrup. Serve hot with the icing sugar.
