Let us show you how to make baklava in this simple recipe. Made from layers of filo pastry, sweet and sticky honey and plenty of chopped nuts it’s perfect for an afternoon treat or dainty dessert. We’ve added a few spices to give our baklava recipe a fragrant edge that makes it so moreish. Making 36 squares this recipe is ideal for whipping up at the start of the week to see you through to the weekend. Kids will love a little slice after school and you can enjoy one with a cuppa once everyone else is in bed! Once you’ve made this simple sweet once it’ll become a firm favourite thanks to its easy method and quick results.
- 250g (8oz) pack filo pastry (we used JR Feuilles de Filo Pastry)
- 90g (3oz) butter, melted
- 150ml (¼ pint) runny honey
- For the baklava filling:
- 150g (5oz) blanched almonds
- 150g (5oz) pistachio nuts
- 90g (3oz) golden caster sugar
- 2 tsp ground cinnamon
- Finely grated zest and juice of 1 lemon
- 60g (2oz) butter, softened
- 18 x 28cm (7 x 11in) traybake tin, buttered
Set the oven to Gas Mark 4 or 180°C.
To make the filling: Put the almonds, pistachios, sugar and cinnamon into a food processor and whizz until
fairly finely ground. Add the lemon zest and just half of the lemon juice and the butter, and whizz again. Take 1 sheet of pastry, brush with a little melted butter and fold in half to fit the base of the tin. Repeat twice with 2 more sheets. Spread half of the nuts over. Layer up another 3 buttered and folded filo pastry sheets and spread with the rest of the nuts.
Top with four more buttered and folded filo pastry sheets. Use a sharp knife to score a diamond pattern over the top couple of pastry layers. Brush with the rest of the butter mixed with 1 tablespoon warm water. Bake for 40 mins until golden brown.
Warm the honey with the rest of the lemon juice in the microwave on High for 30 seconds. Pour the syrup over the hot baklava. Cool and cut into diamond shapes to serve.