Walnut and Orange Blossom Baklava

Instructions

MAKE THE SYRUP: Heat the sugar, lemon juice, lemon peel and 125ml water in a small saucepan, stirring until the sugar is dissolved. Increase the heat and bring the mixture to a boil, then turn the heat to low and simmer for 10 minutes. Remove from the heat, discard the peel, stir in the orange blossom water and set aside.
250 g sugar, 2 Tbsp lemon juice, 2 strips lemon peel, 1 Tbsp orange blossom water
PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Brush the base and sides of a 20x30cm ovenproof dish with melted butter, and remove the filo pastry from the fridge.
CHOP NUTS: In the bowl of a food processor, pulse the walnuts to fine crumbs. Don’t leave the food processor running or else you will end up with walnut butter! Tip the walnuts into a mixing bowl and repeat with the almonds. Pour the almonds into the bowl, stir through the cinnamon, orange zest, salt and 2 Tbsp of the melted butter.
200 g walnuts, 200 g almonds, 2 tsp cinnamon, zest of 1 orange or 1 lemon, pinch of salt
BUTTER FILO: Lay the filo pastry on a large chopping board, place the baking dish on top and trip the filo to fit (see note). Wrap the trimmings tightly in clingfilm and return to the refrigerator and cover the remainder with a clean, damp cloth. Place one sheet of filo into the bottom of the baking dish, brush well with butter, then place another sheet on top. Repeat with 7 more sheets, buttering between each one.
150 g butter, 250 g filo pastry
LAYER BAKLAVA: Spread half of the nut mixture evenly over the pastry then cover with another filo sheet. Press down on the pastry gently, then brush with butter. Repeat with 5 more sheets, buttering between each. Spread over the remaining nut mixture, top with a sheet of filo, pressing down gently, then brush with butter. Repeat with 7 more sheets, buttering between each. If there is any leftover butter, pour it over the top of the last sheet.
CHILL THEN BAKE: Chill for 10 minutes, then use a small, sharp knife to cut the baklava down to halfway through in a diamond pattern. Bake in the preheated oven for 30-35 minutes until golden brown. In the last 5 minutes of baking time, reheat the syrup (it will have thickened).
POUR OVER SYRUP: When the baklava has cooked, remove from the oven and immediately pour over the syrup. Take your time, allowing the syrup to soak and cover every part of the baklava. Allow to cool 5 minutes, then decorate with chopped pistachios. Allow to cool completely, at least 2 hours - overnight before slicing and serving. Do not refrigerate, store at room temperature.
2 Tbsp pistachios

Walnut and Orange Blossom Baklava

Ingredients

for the syrup:

for the filling:

for the pastry:

to decorate:

Instructions

Nutrition