Baklava

A popular middle eastern dessert which can be traced back to many countries with similar applications. It consists of multiple layers of flaky pastry with nuts and sugar.

Ingredients

Phyllo pastry 400gm (Store bought)

Castor sugar 250gm

Water 250gm

Honey 60gm

Valencia orange 1/4

Butter unsalted 800gm

Mixed nuts:

Pistachio250gm

Almond 250gm

Candied rose petals (Optional)

Method:

• Pre-heat the oven to 170 degrees centigrade.You would need a rectangle cake tin about 35cmX24cm and about 4-5 cm height.

• Powder the nuts using a food processor to obtain a coarse powder.

• Defrost the phyllo pastry from the freezer and allow to thaw for about half an hour to 45 minutes at room temperature.

• Meanwhile melt the butter in a sauce pan on a low flame, place aside.

• Combine the sugar, water, honey and a few slices of the orange in a medium sauce pan.

• Using a brush lightly grease the cake tin with the melted butter.

• You will need to use the phyllo pastry sheets one by one, a damp cloth can be used to cover the open pastry packet. This will prevent it from drying out while you are preparing the layers. If you think that the pastry is stuck and still frozen you can allow it to thaw for a little longer.

• Now place one layer of the pastry on the greased tray covering the entire surface area, handle with care as the pastry is very delicate. Brush the entire surface of the pastry with melted butter. Now repeat this process till you complete 7 layers of the pastry one on top of the other.Each and every area of the pastry should be covered with butter. If you think the butter is solidifying you can return it to the flame and slight warm it up.

• After completing 7 layers of the pastry, sprinkle all the chopped nuts and distribute evenly. Use your hands to gentle press the surface.

• Place a layer of the pastry on the nuts like earlier. Brush with melted butter and repeat till 7 layers are completed.

• Once the layering is complete, place the tray in the refrigerator for about an hour.

• After taking it out, use a small serated knife to cut the pastry into squares without lifting it from the tray.Its best to go lengthwise first and then moving width wise. The approximate size would be about 3cmx 3xcm. Once cut place the tray in the preheated oven and bake till golden brown (about 25-30 minutes). Simultaneously place the sauce pan(sugar, water, honey and orange) on a medium flame. It is important to have the pastry and the syrup cooking simultaneously.

• Once the pastry is cooked and nice golden take it out of the oven and place on a levelled surface. The sugar syrup is then poured onto the baked pastry slowly covering every nook and corner. Be cautious as the syrup is at a vey high temperature.Let the syrup absorb completely.

• Allow to cool at room temperature, using a spatula take out the individual pieces and serve.

• Store at room temperature in an airtight container.

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