Ever since I first went to Greece, I have loved these toothachingly sweet and nutty diamonds of filo pastry. They are divine to serve after dinner with cups of strong coffee, or fresh mint tea.
Recipe courtesy of Rachel Allen
Print
Baklava
Total:
2 hr 45 min
Active:
1 hr
Yield:
40 diamonds
Level:
Intermediate
Total:
2 hr 45 min
Active:
1 hr
Yield:
40 diamonds
Level:
Intermediate

Ingredients

  • 11 ounces shelled pistachio nuts or almonds (or a mixture of both)
  • 1 1/2 teaspoons ground cinnamon
  • 1 stick to 1 stick 2 tablespoons butter, melted
  • 1 (16 ounce) package frozen filo dough, thawed (about 25 to 30 sheets)
For the syrup:
  • 8 ounces water
  • 12 ounces caster sugar (superfine)
  • 4 ounces honey
  • 1 teaspoon ground cinnamon
  • Zest of 1/2 an orange
  • 1 teaspoon whole cloves
  • 1 to 2 teaspoons orange-flower water, optional

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F. 

In a food processor, grind the nuts until they are coarsely, but not fully ground. Mix the nuts with the ground cinnamon. Using a soft pastry brush, lightly butter a 9 1/2 by 7 1/2-inches ovenproof dish. Gently unfold the filo pastry, covering it immediately with a clean, damp tea or kitchen towel, to stop it from drying out, and cracking. 

Start layering the sheets of filo pastry into the dish, brushing each sheet with the melted butter before placing the next layer on top. After six layers, spread a third of the nuts evenly over the filo. 

Alternate the 6 sheets of filo-butter layer and a third of the nut mixture twice more, and then top with 6 more layers of filo pastry. Butter the top of the last layer, and trim off any overlapping pastry with a sharp knife to create a neat edge. Cut into small diamonds, about 1 1/2 to 2-inch squares, making sure the knife goes all the way through the bottom layer. 

Bake until golden brown and crisp, about 40 to 45 minutes, reducing the temperature to 325 degrees F, during cooking if the baklava looks as though it is browning too quickly. 

To make the syrup: In a saucepan set over a medium heat, combine the water, sugar, honey, cinnamon, orange zest, cloves and orange-flower water, if using. Simmer for about 15 minutes, allowing the liquid to reduce by about 1/3. The liquid should thicken slightly. Stir occasionally, and then leave to cool while the baklava is baking. 

Remove the baklava from the oven, and spoon half of the cooked syrup all over the top. Leave for 5 minutes, and then pour the remaining syrup over top. Let the baklava cool completely before removing the individual pieces from the dish with a palette knife.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Baklava

Recipe courtesy of Chara Kourti

Baklava

Recipe courtesy of Kelsey Nixon

Baklava

Recipe courtesy of Saban Bicimli

Baklava

Recipe courtesy of Michael Symon

Baklava

Recipe courtesy of Alton Brown

Apple Baklava

Recipe courtesy of Michael Symon

Baklava Cups

Recipe courtesy of Sunny Anderson

Simple Baklava

Recipe courtesy of Giada De Laurentiis

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c