• Open nuts and rose-syrup baklava

    Serves: 6 – 8
    Cooking Time: 20 mins

    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.

    ×
    Exit mobile version