Easiest Tastiest Baklava Recipe

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 450 g phyllo pastry
• 200 g pistachios
• 200 g almonds
• 2 tablespoons caster sugar
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 250 g butter
• butter, for greasing
• 300 ml water
• 450 g granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon rose water
• 1 tablespoon orange blossom water

Recipe

• 1 shell 200g pistachios and blend in blender until finely chopped.
• 2 peel 200g almonds and blend in blender until finely chopped also. (almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away).
• 3 in a large bowl, mix the chopped almonds and pistachios together with 2 tbsp caster sugar, 1 tbsp rose water and 1 tbsp orange blossom water.
• 4 cover and set aside.
• 5 syrup: in a large saucepan, add 300ml water until boiling.
• 6 add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes.
• 7 add 1 tbsp rose water and ! tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved.
• 8 remove from heat and allow to cool whilst preparing and cooking the baklava.
• 9 take a medium sized glass baking dish and grease with butter.
• 10 lay 1 sheet fillo pastry on top.
• 11 melt 250g butter in a pan.
• 12 brush 1 tbsp onto pastry (use more if needed).
• 13 layer another sheet of pastry on top then again brush with butter.
• 14 do this until 1/2 of the pastry has been used.
• 15 uncover prepared nut mixture and pour on top of the pastry layers.
• 16 layer sheet of pastry on top of the mixture and brush with butter.
• 17 repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!).
• 18 cut diamond or square pattern into the pastry layers with a knife.
• 19 bake for 20mins at 180c.
• 20 increase temperature to 220c for 15mins until the pastry is golden brown.
• 21 once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed.
• 22 allow to cool, then enjoy!