Pistachio & pecan nut baklava
| Serves: | 8-10 |
Ingredients
- 6 Tbsp unsalted butter, melted
- 1/2 tsp allspice, ground
- 1/4 tsp cloves, ground
- 1/2 tsp ground cinnamon
- 6 tbsp brown sugar
- 125 g raw pecan nuts
- 10 sheets phyllo pastry
- 5 cinnamon quills
- 1 1/2 Tbsp Wild blossom honey
- 90 ml cold water
- 2 tsp white sugar
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Cooking Instructions
- Preheat the oven to 180 °C.
- For the syrup, combine all the ingredients in a small saucepan and bring to the boil.
- Simmer for 10 – 15 minutes until the syrup thickens, then take it off the heat, strain and allow to cool.
- For the baklava, combine the pecans and 100 g of pistachios with the sugar and spices and set aside.
- On a clean work surface, cut twenty 28 cm x 18 cm pastry rectangles - 2 rectangles per pastry sheet. Cover the pastry with a damp tea towel.
- Brush a baking tray with melted butter and lay in the first sheet of pastry. Butter the top of the sheet and place another sheet on top. Repeat until there is a stack of 8 sheets.
- Spoon half the nut mixture evenly on the pastry and pat it down.
- Lay on four more sheets of buttered pastry, the other half of the nut mixture and finally 8 more buttered sheets of pastry.
- Chill the pastry layers for at least half an hour to harden the butter to make it easier to cut.
- Cut the baklava into diamond shapes with a sharp knife, cutting 3 cm diagonal strips, then cutting 3 cm strips diagonally across the first cut strips. Ensure that the blade goes right to the bottom.
- Bake for 20 – 25 minutes until the pastry is flaky and lightly browned.
- Pour the cooled syrup over the warm baklava, making sure to coat every piece. There might be left over syrup.
- Sprinkle the baklava with the extra 50 g of pistachios and serve.
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