Walnut baklava

Walnut baklava

By
From
Under the Walnut Tree
Makes
24
Photographer
Fanny Bergenström

Sweet little pastries filled with walnuts, pistachios, honey and cinnamon. Divine in small doses.

Ingredients

Quantity Ingredient
100g butter
4 tablespoons caster sugar
3/4 teaspoon ground cinnamon
75g unsalted pistachios, finely chopped, plus 2-3 tablespoons extra
75g walnuts, finely chopped
4 large sheets filo pastry
120ml honey
100ml water
thin ribbon lemon peel
1 small cinnamon stick
1 tablespoon fresh lemon juice

Method

  1. Preheat the oven to 180°C. Melt the butter over low heat, then use some of the butter to grease a small baking tray, about 30 x 20 cm, and set the remaining butter aside. Blend the sugar and cinnamon with the chopped nuts and set aside as well.
  2. Carefully spread out a sheet of the delicate filo pastry (long side horizontal), brush with the melted butter and place another sheet on top. Cover the rest of the filo with a slightly damp tea towel (otherwise the filo will dry up and break apart).
  3. Spread about half of the filling all across the buttered filo sheet, nearly all the way to the edges. Then roll it up like a narrow Swiss roll, liberally brushing with melted butter on top of the roll as you go. Make a second baklava roll the same way.
  4. Cut each roll in two and place them snugly on the greased tray. Use a sharp knife or metal pastry scraper to cut them into 5-6 cm pieces. Bake the baklava in the oven for about 25 minutes, or until golden.
  5. Meanwhile, heat the honey, water, lemon peel and cinnamon stick in a small saucepan. Simmer the syrup, uncovered, for 8 minutes, then flavour it with the lemon juice.
  6. To finish, spoon the syrup over the freshly baked, still hot baklavas. Sprinkle with the extra finely chopped pistachios and let the baklavas sit for at least a couple of hours before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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