Tuesday, February 22, 2011

Baklava by Seva Priya

6oz finely chopped almonds
3 tbsps Sesame seeds
8oz unsalted finely chopped pistachios
...1tsp ground cinnamon
½ tsp ground cloves
8oz filo pastry
2-3oz melted butter

For the syrup
4oz granulated sugar
4 tbsps clear honey
2 tbsps lemon juice
1tsp vanilla extract

1) Brush a 9inch shallow oven dish with melted butter.
2) Pre-heat the oven 180’C/350’F Gas Mark 4
3) In a bowl, mix together the chopped pistachio nuts, cinnamon and cloves (save a large tbsp of ground pistachio nuts for decorating)
4) Brush 4 sheets of filo pastry with butter and layer the bottom of the dish
5) Spoon half the nut mixture onto the pastry then repeat with filo then nut mixture, finishing with a layer of filo. Tuck the edges of the filo down the sides of the dish.
6) Score into diamonds, then bake in the centre of the oven for about 45 mins. Cover afer 30 mins to prevent it browning too much.
7) Make the syrup by dissolving the sugar in 140ml of water over a gentle heat. Allow to simmer for 5 mins, then remove from the heat and stir in lemon juice, vanilla extract and honey. When the Baklava comes out of the oven, carefully cover it with the warm syrup. Cover with foil and allow to cool. Sprinkle the top with the remaining pistachio nuts.

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