Lucky Kitchen / Baklava

Baklava

BAKLAVA

INGREDIENTS

200g (2 cups) Lucky Almond Meal
55g (½ cup) Lucky Blanched Almonds, roughly chopped
85g (½ cup) Lucky Natural Pistachios, roughly chopped
60g (½ cup) Lucky Natural Californian Walnuts, roughly chopped
110g (½ cup) caster sugar
2 tsp ground cardamon
12 filo pastry sheets
¾ cup melted unsalted butter

Syrup
440g (2 cups) caster sugar
250ml (1 cup) water
1 tbsp lemon juice, strained through a sieve
80ml (⅓ cup) rose water

DIRECTIONS

  1. Preheat fan-forced oven to 140°C.
  2. Line two baking trays with baking paper.
  3. To make the syrup, place the sugar and water in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to the boil. Add the lemon juice. Reduce heat and simmer for 10 minutes without stirring. Add the rose water and simmer a further 2 minutes. Remove from the heat and cool. Refrigerate until chilled.
  4. Combine all the nuts, sugar and cardamom in a bowl.
  5. Cover the filo pastry with a damp tea towel, while working with 1 sheet at a time. Brush a pastry sheet lightly with melted butter. Fold the filo sheet into thirds lengthwise, (same as folding an A4 letter or brochure).
  6. Brush the top with melted butter. Spread about a ¼ cup of the nut mixture evenly over the filo, leaving 1cm clean edge along one end to seal. Starting from the opposite end roll up the pastry like a Swiss Roll and seal end with extra melted butter. Keep rolls covered with a damp tea towel. Repeat with remaining pastry and nut filling.
  7. Place rolls on baking trays and brush tops with melted butter. Bake for 10-15 minutes until lightly golden brown. Reduce temperature to 120°C fan-forced and continue baking for 30 minutes. Set aside to cool completely.
  8. Cut the rolls on the diagonal into 3cm lengths. Transfer to a large ceramic dish with a cut side facing up. Pour the cold syrup evenly over the pastries and leave to soak 6 hours or overnight. Pastries can be stored in an airtight container for 4 days in a cool place (do not refrigerate). The crispness will gradually decrease.

NUT OPTIONS

Lucky Almond Meal can be replaced with Lucky Hazelnut Meal. Lucky Natural Pine Nuts can also be used by simply replacing another nut with an equal quantity.

PRODUCTS IN THIS RECIPE

Almond Meal
Lucky Almond Meal
Blanched Almonds
Lucky Blanched Almonds
Lucky Natural Pistachios
Lucky Natural Pistachios
Lucky Natural Californian Walnuts
Lucky Natural Californian Walnuts

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