Traditional Baklava

CREDITS

Amended in April 2024

INGREDIENTS

350g chopped nuts (We used a mix of pistachio, pecan and macadamia) ½ cup flour/dessicated coconut ½ cup sugar1 heaped teaspoon cinnamon powder
250g-300g ghee (Clarified butter), straight off the stove
1 recipe phyllo pastry, posted in profile (about 500g) or 2 boxes commercial pastry
Syrup:2 and ½ cups sugar 1 and ½ cups boiling water Squeeze of lemonPinch of salt ½ cup (mild flavoured) honey- can substitute with golden syrup/glucose syrup2 cloves, 1 big cinnamon, 3 green Elachi (cardomom)

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, flour, cinnamon and sugar  together, set aside. Unroll phyllo pastry and trim to fit an oven tray, about 35×25cm. Reserve the offcuts.
Place about 2/3 of the pastry sheets at the bottom of the greased tray, one by one. Layer in the offcuts. Sprinkle a little ghee (Clarified butter). Press down lightly.
Now pat down the nut mixture. Press well.
Add the last ⅓ of the phyllo sheets, one by one. Reserve the best looking for the top. Tuck in neatly and gently press down.
Now cut 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.
Lastly, pour over hot ghee (Clarified butter) using a ladle. You may not need the full 300g, use your discretion. It should be well-saturated but not overflowing.
Bake at 160°c in a well preheated oven for 50-60 minutes or more. 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 overnight in the tray before serving. Garnish with a little more chopped nuts, if desired. Store in airtight container.

INFO & TIPS

Recipe was amended to fit our own homemade pastry. The old recipe was half the quantity (1 box phyllo) and fit in a small swissroll pan.

Note: Recipe as written produces quite a bit of syrup so adjust accordingly if you don't like it too syrupy.

POSTED ON

11 Jul 2023

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