Traditional Baklava

CREDITS

Amended in June 25

INGREDIENTS

400g chopped nuts (We use a mix of pistachio, pecan, almond and macadamia. You can also just use a single variant.) 1 teaspoon cinnamon powder* optional
250g ghee (Clarified butter), melted
1 recipe phyllo pastry, posted in profile (about 450g) or 1.5 boxes commercial pastry- you can decrease if desired
Syrup:2 cups sugar 1 cup boiling water Squeeze of lemonPinch of salt ½ cup (mild flavoured) honey/glucose syrup2 cloves, 3 bruised green elachies

METHOD

SyrupBoil together all ingredients until thick and sticky and the consistency of honey. Remove from heat. Carefully remove and discard the whole spices. You may add a few drops of rose water or orange blossom water if desired. Cool completely.

BaklavaMix nuts and cinnamon together, set aside. Unroll phyllo pastry and trim to fit a swissroll tray or 9 inch round tin. (Keep in mind that the round tin will give you a very tall baklava.)Reserve the offcuts.
Place 6 of the pastry sheets at the bottom of the greased tray, one by one. Layer in the offcuts. Drizzle a little ghee (Clarified butter) after every 2 sheets. Press down lightly.
Now pat down a third of the nut mixture. Press well. Add in 2-3 more sheets then another third of the nuts.Add in another 2 sheets and then the last of the nuts.Drizzle ghee (Clarified butter).
Now layer in the rest of the phyllo sheets, one by one. Reserve the best looking for the top. Tuck in neatly and gently press down. Brush liberally with whatever is left of the ghee (Clarified butter). Now refrigerate so that it firms up.
Preheat the oven to 160°c, fan assisted.
Cut the cold, unbaked baklava into diamonds or squares with a very sharp knife. This is frustrating but be patient and careful. For diamonds, first cut diagonally. Then cut the straight lines. Make confident cuts and wipe the blade with tissue paper between strokes.
Bake for 60 minutes or more in the moderate oven. Baklava should not be underbaked or it will be soggy. Make sure it is golden brown and cooked through.
Immediately pour over cool syrup. Cool and allow to soak for 30 minutes in the tray before serving. Garnish with a little more chopped nuts, if desired. Store in an airtight container.

INFO & TIPS

Recipe was amended to fit our own homemade pastry.

Note: We've found it better to pour 3/4 of the syrup initially and then the last 1/4 only when serving. Some people do not like too much.

POSTED ON

11 Jul 2023

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