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Mixed Nut & Honey Baklava

This recipe is for mixed nut and honey baklava, a Greek pastry made of layers of filo pastry filled with nuts and soaked in a honey syrup. It calls for walnuts, almonds, pistachios, cinnamon, cloves, butter, filo pastry, sugar, honey, cinnamon stick and orange zest. The nuts are processed and mixed with spices then layered between filo brushed with butter. It bakes for 30-35 minutes until golden brown, then half the cooled syrup is spooned over before the remaining syrup is added. The baklava cools before cutting into individual pieces.

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iantper
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641 views2 pages

Mixed Nut & Honey Baklava

This recipe is for mixed nut and honey baklava, a Greek pastry made of layers of filo pastry filled with nuts and soaked in a honey syrup. It calls for walnuts, almonds, pistachios, cinnamon, cloves, butter, filo pastry, sugar, honey, cinnamon stick and orange zest. The nuts are processed and mixed with spices then layered between filo brushed with butter. It bakes for 30-35 minutes until golden brown, then half the cooled syrup is spooned over before the remaining syrup is added. The baklava cools before cutting into individual pieces.

Uploaded by

iantper
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Mixed nut & honey baklava

SWEET FILO PASTRY TREATS

MAKES: 24 COOKS IN: 1H 20M DIFFICULTY: NOT TOO TRICKY

NUTRITION PER SERVING

Calories Fat Saturates Protein Carbs Sugar Salt Fibre


270 14g 4.5g 5g 31g 18g 0.2g 1g
14% 20% 23% 11% 12% 20% 3% -
OF AN ADULT'S REFERENCE INTAKE

Ingredients Method
100 g walnuts Recipe by Joss Herd
This Greek classic is a heady combination of nuts, honey, citrus and
100 g almonds
spices, sandwiched between crispy filo layers
100 g pistachios
Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a
2 tsp ground cinnamon
medium saucepan with 300ml of water and bring to a gentle simmer.
1/2 tsp ground cloves Let it bubble away, stirring occasionally, for 15 minutes or until the
200 g butter , melted liquid has reduced by a third. Leave to cool. (The syrup must be cool
when it is poured over the pastry otherwise the pastry will go soggy.)
2 X 270g packets (12 sheets) of filo
pastry
Blitz the nuts in a food processor until coarse, then tip into a bowl

1 of 2
300 g sugar and stir through the cinnamon and cloves.

100 ml Greek honey


Lightly grease a 40 x 25cm shallow tin with the melted butter (using
1 cinnamon stick a pastry brush if you have one). Gently unfold the filo and cover with

2 strips of orange zest a damp tea towel to stop it cracking.

Layer sheets of filo in the tin and brush each layer with melted butter.
After 4 layers, scatter over half the nut mixture; repeat with 4 layers
of filo, then the rest of the nuts. Top with the last 4 layers of filo, then
generously butter the top. Cut into diamonds with a sharp knife
ensure the blade goes right to the bottom.

Bake on the middle shelf of the oven on a hot baking sheet for 3035
minutes, or until golden brown and crisp, reducing the temperature
to 170C/gas 3 if the baklava looks as though it is browning too
quickly.

Remove the baklava from the oven and spoon half the cooled syrup
over the top. Leave for 5 minutes, then spoon over the remaining
syrup. Allow the baklava to cool before removing the individual
pieces from the dish with a palette knife.

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