Open nuts and rose-syrup baklava

May 10, 2012 (Last Updated: January 11, 2019)
Open nuts and rose-syrup baklava recipe
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Open nuts and rose-syrup baklava

Serves: 6 – 8
Cooking Time: 20 mins

Ingredients

  • 500g phyllo pastry
  • 60ml (¼ cup) butter, melted
  • 10ml (2 tsp) water

  • Filling

  • 100g pistachios, toasted and finely chopped
  • 100g almonds, toasted and finely chopped
  • 100g walnuts, toasted and finely chopped
  • 45ml (3 tbsp) sugar
  • 20ml (4 tsp) ground cinnamon

  • Syrup

  • 250ml (1 cup) honey
  • 250ml (1 cup) water
  • 45ml (3 tbsp) rose water
  • zest of 1 lemon, finely grated
  • icing sugar, to serve

Instructions

1

Preheat the oven to 180°C.

2

Brush about 20 sheets of the phyllo with the butter and cut into15cm x 40cm pieces.

3

Mix all of the filling ingredients well together and set aside.

4

Line a large baking tray with baking paper and place the 20 cut sheets ontop. Crunch together to form uneven pleats and bake until golden but not burnt, about 15 – 20 minutes.

5

In the meantime, make the syrup by combining all of the ingredients in a pot and stirring over high heat until it just comes to the boil and the syrup has thickened slightly.

6

Once the phyllo is cooked, remove from the oven and place on a serving dish. Sprinkle with the filling mixture and drizzle with the syrup. Serve hot with the icing sugar.

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May 10, 2012 (Last Updated: January 11, 2019) By
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