Baklava

Issue 60 September 2009

Ingredients

For the pastry

225g filo pastry (1 package of thawed
pastry)
225g unshelled pistachios
50g sugar
1 tbsp orange blossom water
120g butter
1 tbsp ground cardamom
For the syrup
150g sugar
150g water
1 tbsp orange blossom water
1 tbsp lemon juice

Method

1. Unwrap and unfold thawed filo pastry; cover with a damp cloth to keep the pastry from drying out.
2. For the filling, grind the pistachios coarsely; mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan.
3. Layer one filo sheet in the pan, buttering generously between each sheet with a pastry brush. Mix 2-3 tbsp water with the pistachio mixture and put over the top of one of the sheets, making sure to keep the layer of walnuts level. Repeat the same procedure with the remaining filo sheets, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
4. Bake at 350°C/Gas mark 4 for 45 minutes or until golden brown.
5. For the syrup, mix sugar and water together and bring to a boil. Boil for about 15-20 minutes. Remove syrup from heat; add lemon juice and orange blossom water. Stir and let it cool.
6. Pour syrup onto the baklava tray making sure it reaches the bottom of the baklava.
Garnish with chopped pistachios

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