Baklava

Ingredients for Baklava

1pkt filo pastry
1/2 cup melted butter
1/2 cup chopped peanuts
1/2 cup chopped walnuts
1/2 cup chopped pistachios
1/2 cup sugar
1/2 cup water
2 pc oranges

How to make Baklava

1. Lightly butter a deep sided tray
2. Layer with two sheets of pastry and brush with melted butter
3. Sprinkle with the various chopped nuts
4. Add two more sheets of pastry and continue layering with the nuts and melted butter until the tray is full
5. Brush the final layer of pastry with melted butter
6. Carefully cut into portions
7. Place into a pre-heated oven - 180ºC on the middle shelf until a light golden brown
8. While it is baking remove some of the orange zest and finely chop, set aside
9. Juice the oranges and place in a thick bottom saucepan with the sugar and water
10. Simmer gently until a light syrup consistency is achieved
11. Remove from the heat and allow to cool for 5 minutes
12. Stir in the chopped orange zest
13. When the baklava is cooked, remove from the oven and place the tray on a cooling rack
14. Brush generously with the orange syrup until all the syrup has been used, or alternatively gently pour it all over and allow to sit at room temperature to steep for at least two hours
15. As this dessert is so rich and sweet, I always like to serve it with either a thick natural yoghurt, marscapone cheese or some creme fraiche . . . a few tart berries never go amiss either!

Chef's Tip for Baklava:

In place of the orange syrup try making the Baklava with lime juice or some rose water.

The nuts I have given may be replaced with your own favourites: pecans, hazelnuts, cashews, macadamias, etc.

For something a little different try rolling the pastry sheets up like a cigar and cutting it into fine shreds; called chiffonade. Layer and use these the same way as above.

Filo or phyllo pastry will dry out very quickly when exposed to the air. When using it one should have all other mise en place (preparation) ready and at hand. If the temperature of your kitchen is really hot, place a clean, damp tea towel over the pastry when not in use.