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Home > Recipes > Baklava with pistachios and orange flower water syrup

Baklava with pistachios and orange flower water syrup
( SERVES 12 )

Amanda Laird

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 1

Baklava with pistachios and orange flower water syrup

5.0 / 5 FROM 1

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
1½ cups Pistachio nuts
2 tsp Oranges, zest
½ tsp Ground cloves
1 tsp Ground cinnamon
150 g Butter, melted
12 Tbsp Filo pastry

Orange blossom syrup

¾ cup Caster sugar
⅓ cup Water
1 Tbsp Lemon juice
3 tsp Orange blossom water

Directions

  1. Finely chop the nuts and add to the cinnamon, cloves and orange zest.
  2. 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.
  3. Cover with the final layer of pastry, brush with butter and bake for 40 minutes or until golden.
  4. 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.
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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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