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Apr 03

Baklava Recipe

Posted on Thursday, April 03, 2014

Baklava is a rich and sweet Turkish pastry, which is made out of layers of filo and is filled with chopped pistachio nuts. It is served with a syrup sauce and is perfect for any occasion. Baklava is usually cut into triangle, rectangle or diamond shapes and is garnished with ground nuts and served at room temperature.

 


Difficulty: Easy
Preparation Time: 40 minutes
Cooking Time: 1 hour (total)


 

Made by Grand Chef Australia, using ingredients from Grand Foods.

 

Ingredients

 

2 packets filo pasty
Baklava tray
1kg roasted pistacho kernels
300g unsalted butter
4 cups sugar
1/4 lemon
5 cups water
1 cinnamon stick
200g sunflower kernels
50g salted capers

 

Preparation

 

Syrup

 

1. Add 4 cups of sugar into a large saucepan, then add 5 cups of water and stir until dissolved.

2. Add cinnamon stick, sunflower kernels and salted capers.

3. Add 1/4 of the lemon, with skin still on.

4. Put lid on saucepan and simmer on low heat for 30 minutes. The mixture should turn into a thick syrup like honey.

 

Pastry

 

1. Blend 1kg roasted pistachio kernels in a food processor.

2. Melt 300g unsalted butter in a separate bowl.

3. Lay the filo pastry flat and place the baklava pan face down over the pastry. Using a sharp knife, cut around the tray and remove the excess pastry. This is to ensure the filo sheets fully cover the base of the tray.

4. Brush the bottom of the tray with the melted butter and place 2 sheets of filo on top of it to line the base of the tray. Brush the top layer with butter.

5. Repeat Step 4 until you have 3 layers of 2 sheets each.

6. Pour 1/2 of the blended pistachio kernels on top of the buttered filo sheets, making sure it forms an even layer, by rocking the pan from side to side.

7. Add another layer of filo sheets on top (2 filo sheets). Brush with melted butter.

8. Add the remaining blended pistachio kernels and rock pan to form an even layer.

9. Continue to layer the remaining filo sheets, 2 at a time that are brushed with melted butter, until you reach 1cm below the top edge of the tray. If more filo is required, place it flat under the tray and cut around the tray shape with a sharp knife.

10. Once all layers are complete, generously butter the top of the baklava and place in the fridge for 25 minutes.

11. Preheat oven to 160 degrees.

12. Score the top of the baklava with a knife and a ruler. This makes the presentation good and assists when cutting the pastry after cooking.

13. Place the baklava in the oven and bake for 40 minutes at 160 degrees.

14. Remove from oven and allow to cool.

15. Pour the syrup over the baklava, cut along the scoring lines and serve.

Sprinkle some blended pistachio on top of the baklava when serving, as a garnish.