July 16th 2016- Bay of Plenty Times /Flaver Magazine
Some weeks blur into a big old mess! I didn’t win the lottery! I got a phone call from the editor to make sure I hadn’t fallen off the side of the earth as my recipe hadn’t made it to her desk for cut off time. My daughter, rolled her eyes at me for the first time, and apparently one day my son will refuse to kiss his mummy goodbye at school …………..but we still have baklava!
This Greek sensation is something that we don’t make all the time as it is one of those sweet treats that either has to be hidden away in the kitchen or we double the mix as the staff, me included do enjoy this sweet treat with a strong coffee.
Don’t be alarmed at pouring the hot syrup, which looks a lot, on top of the cooked baklava, with some time it will all soak in and still have a really good crunch.
If you have some ‘rosewater’ lurking in the cupboard adds a couple of drops to the syrup, and while I used almonds and walnuts, you could just about use any nuts you have in the pantry, pistachio looks very pretty.
Have a wonderful weekend and happy baking.
I packet of Filo pastry
150g almonds- coarsely chopped in food processor
150 g walnuts – coarsely chopped in food processor
¼ c caster sugar
1 tsp. cinnamon
¼ tsp. fresh nutmeg
about 250 g – melted butter
1 ½ c sugar
1 c water
¼ c honey
1 lemon rind and juice
Preheat oven to 180°C.
Combine walnuts, pistachios, sugar and cinnamon in the bowl.
Remove the filo pastry from its packet and lie flat on the work bench. Cover with a dry clean tea towel and then a damp tea towel. (This will keep the filo from drying out while making the baklava.)
Brush a shallow 18 x 28cm cake tin with melted butter. Take one sheet of filo and brush with butter, place in tin, do this again until you have 6 layers of filo. Sprinkle half of the nut mix over filo, spread evenly. Add another three sheets of buttered filo, and then other half of the nut mix. Finish off with 6 more layers of filo pastry. Make sure last piece is buttered.
Using a sharp knife cut through into little squares/diamonds. Bake for 40/45 minutes, or until golden brown.
While cooking make the honey syrup combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly. Remove from heat and allow cooling slightly.
Pour syrup evenly over top of baklava when it comes out of the oven and leave in tin to cool completely. You may need to cut through the baklava with knife to separate pieces.
Belinda Lombard, owner Lemongrass Catering Company. www.lemongrasscatering.co.nz . Follow us on facebook.com/lemongrass catering. Catering for all your Wedding, Corporate and Private events