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Baklava |
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Serves 4
Ingredients
200g walnuts (or almonds, pine nuts, pistachio nuts, cashew nuts)
100g golden caster sugar
¾ teaspoon ground cinnamon
1 tablespoon orange blossom water
1 tablespoon rose water
a knob of unsalted butter to grease the baking dish
12 sheets of filo pastry measuring 12x 32cm
75g unsalted butter, melted
half the amount of sugar syrup, p.
Method
1. Preheat the oven to 200 C
2. Put the walnuts (or your choice of nuts) in the blender and process until medium fine. Transfer to a mixing bowl, add the sugar, cinnamon, orange flower and rose water and mix well.
3. Grease a medium baking dish measuring about 18 x 32 x3 cm with a knob of butter then spread one sheet of filo pastry on the bottom of the baking dish – keep the other sheets covered with a damp cloth as they dry up very quickly. Brush the filo with melted butter, lay another sheet over it and brush with melted butter. Lay another 4 sheets, brushing each with butter until you have 6 layers of filo pastry.
4. Spread the nut filling evenly over the pastry and cover with 6 more layers of filo, brushing each with melted butter. Pour any left over butter onto the pastry. Cut into diamonds or into thing, long rectangles.
5. Bake in the preheated oven for 15-20 minutes, or until crisp and golden brown. Take out of the oven, let sit for a minute or so then pour the cooled syrup all over the pastry. Serve at room temperature. This baklava will keep for a few days if stored in an airtight container.
Sugar Syrup - Qater
Makes about 350ml (12fl oz)
Ingredients
350g white granulated or golden caster syrup
150ml water
1 teaspoon lemon juice
1 tablespoon rose water
1 tablespoon orange blossom water
Method
1. Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to the boil, stirring occasionally. Let boil for 3 minutes. Then add the rose and orange blossom water and boil for a few seconds.
2. Take off the heat and let to cool before using with the baklava recipe. You can keep this syrup in a glass jar in the fridge for about 2 weeks.
From Anissa Helou’s Lebanese Cuisine (Grub Street, 2003) |
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