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UK's first Adaptogenic Mushroom Honey | SHOP NOW
UK's first Adaptogenic Mushroom Honey | SHOP NOW
Baklava is not just a dessert; it's a sweet symphony of tastes and indulgence. The delicate layers of phyllo pastry, generously adorned with a nutty filling and bathed in a fragrant honey syrup, create a treat that's both luxurious and comforting.
What you need ...
Honey Heaven Cinnamon honey syrup
1 cup of brown sugar
1 cup of water
1 1/4 cups of cinnamon honey
Juice of half a lemon
1/4 tsp of salt
For the Nut filling
200g of pistachios
200g of walnuts
3 tbsp of brown sugar
1/8 tsp of salt
For the Layering
2 packages of phyllo pastry
2 sticks of melted butter
Method
1. Put all your honey syrup ingredients in a pot and bring to boil at low temperature, when everything is well combined turn the heat off and set aside
2. Put your nuts in a food processor and pulse a few times to get small bits of nuts (not dust).
3. Add sugar and salt to your nuts and set aside the mixture.
4. Cut your layers to the size of the baking mould you will use. I used a circular one, but you can do whatever.
5. To assemble, be sure you keep around 10 phyllo layers for the bottom and the top, and around 6-8 for the middle.
6. Layer one phyllo sheet and cover in butter (use a brush to make it even and cover all the edges), cover with another phyllo sheet.
7. Repeat until you reach 8-10 layers to the base. (Do not put butter in the last phyllo sheet).
8. Add half of your nut mix evenly, cover with a phyllo sheet without pressing too hard.
9. Continue layering phyllo-butter until you reach 6
10. Add the other half of your nut mixture and repeat the layering with the final 10 sheets
11. Press with your hands or with the base of a jug or a measuring cup (whatever
you think might help you).
12. Spread butter in the top.
13. Make your cuts (see the video): 4 quarters, then split each in half and then do two diagonals to one side, and then to the other. Btw, you can also cut in simple squares!
14. Bake at 180C for 40 min.
15. Take out of the oven and pour your syrup over the top, brush gently, add some pistachios and rest a few hours
