We were so taken by the baklava at Kak Jo's blog. Before this it was a mystery to us of how it was made. Yesterday, we decided give it a go. Out the fillo pastry, walnuts, cashew nuts and pistachios. Here's how it went:
- For the pastry:
- Fillo pastry
- Butter - melted
- Nuts (I put walnuts, cashew nuts and pistachios)
- For the syrup:
- 1 1/2 cups of sugar (I think it's too sweet, next time we're going to use only 1 cup)
- 2 tablespoons of honey (We used Greek honey)
- 1 teaspoon of any fruit juice (I used lime and lemon)
- 1 1/2 cups water
- Greased the baking tray that you want to use.
- Take approximately 5 fillo leaves, basting between leaves with butter.
- Spread the crushed walnuts, making sure the fillo pastry is covered.
- Cover with 5 basted sheets fillo pastry as before.
- Repeat step 3 and 4 with the crushed cashew nuts.
- Repeat step 3 and 4 with the crushed pistachios.
- Brush the top sheet with melted butter mix with olive oil (if you like).
- Cut into required size.
- Place in a preheated oven 365F (160C) for 45 minutes - 1 hour until brown and crisp.
- While the fillo is cooking, make the syrup.
- Make syrup by boiling all the syrup ingredients on low heat until it thicken a little.
- Add the lemon juice with care and leave to cool.
- Pour over the cooked and cut pastry.
- Cut the pastry before baking - if you cut after baking, they easily break.
- Use more nuts (of your choice) if you want more nutty flavor.
- After pouring the syrup, only then sprinkle some crushed pistachios for decoration.
- Leave for at least overnight / 6 hours to let the syrup soaked into all the layers of fillo pastry before enjoying.