Baklava

INGREDIENTS

1 packet of phyllo pastry
125g butter (melted)
2 cups peacan nuts (chopped


Syrup
1¼ cups water
400g sugar
1 tablespoon lemon juice
1 tablespoon rosewater

METHOD

Preheat the oven to 220c. Make the syrup first
(see below) and chill.
Choose a baking dish as close to 20cm x 25cm. at
least 3cm deep, that you have. Brush it liberally
with melted butter and cut the phyllo pastry
sheets to fit the dish (off cuts can also be used
for patching).

Divide the sheets into 3. Working with the first
third (5-8 sheets), layer them into the baking
dish, brushing each sheets with a little butter.

Spread half the nuts evenly over the pastry and
then continue layering the next third pastry,
remaining nuts, and then the final third pastry,
brushing every sheet with butter – do not butter
the top sheet yet.
With a sharp knife, cut the baklava into shapes,
through to the base as follows:
Parallel with the shortest side -+ 3cm apart;
Diagonally from corner and then again in parallel
lines -+ 3cm apart, to form diamonds shapes.
Now brush the top with melted butter.
Bake for 10minutes at 220c, then reduce the heat
to 180* and bake for a further 30 minutes or
until golden brown.


Syrup
Place the sugar, water and lemon juice in a pot
and bring to the boil. Stir until the sugar has
dissolved, reduce the heat and boil for 20
minutes, until the syrup is thick.

Stir in the rosewater, remove from the heat and
cool. Store in the fridge until required.

Once the baklava is golden brown, remove from the
oven and pour over the cooled syrup. Decorate
with finely chopped pistas. Allow to cool
completely before removing.

INFO & TIPS

ive tried it, and it comes out devine

WOULD YOU LIKE TO ?

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