Pistachio & almond baklava

Pistachio & almond baklava

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A drizzle of orange syrup makes this Turkish dessert an irresistible after-dinner treat.

The ingredient of Pistachio & almond baklava

  1. Melted butter, to grease
  2. 430g (2 cups) caster sugar
  3. 185ml (3/4 cup) water
  4. 185ml (3/4 cup) fresh orange juice, strained
  5. 1 tsp orange flower water
  6. 280g (2 cups) pistachio kernels, finely chopped
  7. 320g (2 cups) blanched almonds, finely chopped
  8. 1 tsp ground cinnamon
  9. 18 sheets filo pastry
  10. 250g butter, melted

The instruction how to make Pistachio & almond baklava

  1. Preheat oven to 180u00b0C. Brush a 5cm-deep, 21 x 31cm (base measurement) baking dish with butter to grease. Place the sugar, water and orange juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 20 minutes or until syrup thickens. Transfer to a heatproof jug. Set aside to cool completely. Stir in the orange flower water.
  2. Meanwhile, combine the pistachio, almonds and cinnamon in a bowl. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter and fold in half. Cut into 8 strips crossways. Repeat with another filo sheet and butter.
  3. Brush 1 filo sheet with butter and fold in half. Line the base of the dish with the filo, leaving a gap at one end. Repeat with 3 more sheets of filo and butter. Use 4 of the filo strips to fill the gap.
  4. Sprinkle one-third of the pistachio mixture evenly over the pastry. Continue layering with the remaining filo, butter and pistachio mixture to make two more layers. Finish with a layer of filo.
  5. Use a sharp knife to trim the edges. Score the pastry into 24 squares. Bake for 30 minutes or until golden and crisp. Pour over syrup. Set aside for 2 hours to cool completely. Cut into squares to serve.

Nutritions of Pistachio & almond baklava

calories: 331.732 calories
fatContent: 22 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 26 grams carbohydrates
sugarContent: 20 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent:
sodiumContent: 141.09 milligrams sodium

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