Baklava is one of our favourite filo desserts and this recipe calls for pistachios and almonds mixed in with cinnamon and cloves. Orange zest and blossom water gives a hint of citrus. Serve with yoghurt and top with a rose petal.
Ingredients
| ½ cup | Almonds |
| 1 ½ cups | Pistachio nuts (Main) |
| 2 tsp | Oranges, zest |
| ½ tsp | Ground cloves |
| 1 tsp | Ground cinnamon |
| 150 g | Butter, melted |
| 12 Tbsp | Filo pastry (Main) |
Orange blossom syrup
| ¾ cup | Caster sugar |
| ⅓ cup | Water |
| 1 Tbsp | Lemon juice |
| 3 tsp | Orange blossom water |
Directions
- Finely chop the nuts and add to the cinnamon, cloves and orange zest.
- Preheat the oven to 170C. Brush the baking dish with a little of the melted butter, then brush each sheet of pastry with butter and a sprinkle of the nuts.
- Cover with the final layer of pastry, brush with butter and bake for 40 minutes or until golden.
- To make the syrup, simmer the sugar, water, lemon juice and orange blossom water together for 5 minutes. Pour over the baklava, return to the oven for a further 10 minutes then let cool before slicing and serving with yoghurt.