Baklava with pistachios and orange flower water syrup
( SERVES 12 )
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.
|1½ cups||Pistachio nuts|
|½ tsp||Ground cloves|
|1 tsp||Ground cinnamon|
|150 g||Butter, melted|
|12 Tbsp||Filo pastry|
Orange blossom syrup
- 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.