Baklava: Walnut and Pistachio Pastry Squares in Honey Syrup
Buttered filo layered with a coarse walnut and pistachio filling, cut into squares, baked golden and drenched with a cold honey and lemon syrup.
Always check the labels of the products you use.
Method
- 1
Make the syrup. Put the sugar, honey and water in the small pan and bring to a gentle boil, stirring until the sugar has dissolved. Add the lemon peel and simmer for 15 min until the syrup lightly coats a spoon. Remove the peel, stir in the orange blossom water if using, then cool and chill for at least 1 h. Cold syrup on hot pastry is what keeps baklava crisp.
- 2
Make the filling. Pulse the pistachios and walnuts in the food processor in two batches until coarsely ground with some pea-size pieces left; do not let it turn to paste. Mix with the sugar and cinnamon.
- 3
Prepare the pastry. Heat the oven to 175 °C (155 °C fan). Trim the filo stack to the size of the dish if needed and keep it covered with the damp towel while you work, as it dries out within minutes.
- 4
Build the base. Brush the dish with melted butter. Lay in 2 sheets, brush the top sheet with butter, and keep going in buttered pairs until about a third of the filo is used.
- 5
Layer the nuts. Scatter half the nut mixture evenly over the base. Cover with 3 buttered pairs of sheets, then spread the remaining nuts and press lightly. Use the rest of the filo in buttered pairs for the top and brush it generously.
- 6
Cut before baking. With the serrated knife cut right down to the base in 6 rows by 4 to make 24 squares. Cutting now gives clean pieces and lets the syrup reach every layer.
- 7
Bake. Bake for 40-50 min, turning the dish halfway, until deep golden across the top and edges. Check from 40 min; pale baklava turns soggy once soaked.
- 8
Soak and rest. Straight from the oven, spoon the cold syrup evenly over the hot pastry, making sure the corners and edges get their share; it will sizzle. Leave uncovered at room temperature for at least 6 h before lifting out the squares.
Storage
Keep loosely covered at room temperature for up to 5 days. Do not refrigerate, as the pastry turns chewy. Freezes well for up to 3 months.
Equipment
- small saucepan
- food processor
- medium bowl
- 33 x 23 cm metal baking dish
- pastry brush
- clean damp tea towel
- sharp serrated knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 310 kcal |
| Protein | 4.9 g |
| Carbohydrate | 33.1 g |
| of which sugars | 20 g |
| of which free sugars | 18.9 g |
| Fat | 18.9 g |
| of which saturates | 6.2 g |
| Fibre | 2.1 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
