Baklava
Shattering layers of pastry, green pistachio and syrup in every crack. Pulling filo by hand takes years of practice, so we buy the sheets and spend our twenty minutes on the good part.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the oven to 200C. Boil the sugar, water and lemon juice in a small pan for 5 minutes until lightly syrupy, stir in the rose water and set aside to cool.
Mix the pistachios with the cinnamon.
Brush a small baking tin with butter, lay in 3 filo sheets one at a time, buttering each and letting the edges crumple slightly.
Scatter the pistachios evenly, then layer the remaining 3 sheets on top, buttering as you go, and brush the surface well.
Cut all the way through into diamonds with a sharp knife before baking, then bake 12 to 13 minutes until deep golden and audibly crisp when tapped.
Pour the cooled syrup over the hot baklava straight from the oven and leave 3 minutes to drink it in before serving.
Read all that and thought “absolutely not”?
Completely fair. Baklava is sitting in the Turkish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Turkish kitchen
Charcoal, yoghurt and bread worth the trip alone.