Ingredients
- (1200g) 36 Sheets Filo Pastry
- 500g WalnutsEnsure that the Walnuts are crushed into pieces
- 200g Melted Butter
- 1 Tsp Ground Cinnamon
- 220g Sugar
- 220ml Water
- 165g Honey
Directions
Honey Baklava is made with fresh honey straight out of the hive in Albania. All Albanian desserts are covered in a sweet sauce, normally a sugar syrup which could be used instead of honey if you wish. Desserts are served cold, with syrps soaked in and normally two pieces at a time too.
For this recipe, I use walnuts but why not try experimenting with different options such as pistachio or even fruits – I am working on a nice nut free Baklava made with fruits – and maybe a hint of coconut!
Filo Pastry will dry out very quick – ensure you keep the damp tea towel over the pastry as much as possible while making your Baklava.
Steps
1 Done | Make the honey syrupThis syrup can cool while your Baklava is cooking. Add the honey, water and sugar into a saucepan and bring to a boil while continuously stirring. Once the sugar has melted, leave to boil on a medium heat for 5 minutes and then move to one side to cool. |
2 Done | Make the fillingMix the ground walnuts and cinnamon together and set aside. |
3 Done | Prepare the pastryMeasure your filo pastry ready for the Baklava verses the size of baking tray being used - you will need a size that is about 30cm x 20cm and 6cm deep, cut the filo pastry to size and cover with a damp tea towel to keep the pastry moist. |
4 Done | Create the BaklavaBrush some melted butter onto the based a sides of the baking tray. Lay one sheet of filo pastry at a time buttering each one as you go, layer 8 sheets. Mix the ground walnuts and cinnamon together and sprinkle 1/4 over the pastry. Layer 4 more sheets buttering each one as you go and then add another 1/4 of the nut mixture - repeat so you have 4 layers on the nut mixture. Layer the last 8 sheets of filo pastry - again, buttering as you go finishing the top layer of pastry with a coat of butter too. You can cut the Baklava any way you desire, the traditional is diamonds. Cut 3 lines making 4 rows down the length of the tray. Then cut diagonally across to make diamonds. |
5 Done | Baking the BaklavaPlace in the oven at 160 degrees and cook for 1 hour and 15 minutes. Check every 5 minutes after 1 hour to ensure cooked, leave slightly longer if required and take out when the pastry is golden and crispy. |
6 Done | Coat and Cool the BaklavaPour the syrup over the Baklava straight away while it is still hot - you should here the sizzling. Leave to set for 4 hours - allowing the syrup to soak through the pastry before serving. |
