Baklava recipe

Recipes

Sevtap Yuce
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Sticky, gooey baklava, stuffed full of pistachios and walnuts and wrapped up in buttery filo pastry... Turkish bliss.

This recipe will make 50 pieces of baklava.

For the syrup

Preheat the oven to 160°C (Gas 2-3). Spread the pistachios on a baking tray. Roast for 10 minutes, or until fragrant. Finely chop the cooled pistachios.
To make the syrup, mix the sugar and lemon juice with 250 ml water in a saucepan. Bring to the boil, then cook for 10-15 minutes, or until the syrup is thickened and holds its shape when dropped from a spoon. Set aside to cool.
Brush a 25 cm x 40 cm x 2 cm baking tray with melted butter. Lay a sheet of filo pastry on the tray and lightly brush all over with melted butter. Repeat until you have used 10 sheets of pastry.
Sprinkle the walnuts over the pastry. Lay a sheet of pastry on top of the walnuts and lightly brush all over with melted butter. Repeat until you have used the remaining pastry, then refrigerate for 10 minutes.
Using a very sharp knife, cut through the pastry to make strips 4 cm wide, then cut across the pastry on an angle to make diamond shapes.
Bake for 30 minutes, or until the pastry is golden. Drizzle the cold syrup over the hot baklava and sprinkle with the pistachios.

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