Its origins lie as either  Central Asian Turkic traditional layered breads, or traditional Roman desserts from Istanbul the capital of the Eastern Roman Empire (I favour the latter option).  Breakfast, afternoon tea, dinner – these golden perfumed sweets are appropriate at any time of the day in may book and they are way simpler & quicker to make than you might think.

Many recipes call for the pastry to soak for 8 hours or more – I came up with a recipe that can be made and cooked (and eaten) in less than half an hour.

 

Ingredients

 

¼ cup caster sugar

¼ cup water

¼ cup orange blossom honey

1 ½ tsp lemon juice

½ tsp rose water

100g pistachios (ground to affine rubble)

100g walnuts (ground to a fine rubble)

Pinch of salt

 

6 sheets filo pastry

200g melted butter

100g bread crumbs

 

Syrup

½ cup water

½ cup caster sugar

¼ cup orange blossom honey

1 tsp lemon juice

¾ tsp rose water

tray line with baking parchment

 

Method

1. Preheat oven to 200˚C.
2. Place sugar, water and honey in a pan over high heat and stir until the sugar has dissolved.
3. Reduce to medium-high heat and allow to simmer for 4-5 minutes until slightly more viscous. Stir in the lemon juice and simmer for 1 minute, then remove from the heat.
4. Stir the ground nuts, pinch of salt and rose water into the syrup and set aside.
5. Lay out a sheet of filo pastry lengthways (with the shorter side of the rectangle nearer to you), paint with melted butter and lightly sprinkle with bread crumbs. Lay another sheet on top and repeat.
6. Cut the layered pastry into 4 long strips. Place a teaspoon of nut mixture at the bottom right hand corner of a strip and fold the corner over to great a triangular pocket.  Keep folding, in triangles until you reach the end of the strip then paint with melted butter and place on baking tray.
7. Bake in oven for 10 minutes, or until the outside is golden and crisp.
8. While the baklava are baking, make the syrup by repeating step 2 with the syrup ingredients.
9. Once baklava are cooked, place on serving plate & drizzle generously with the syrup.

Makes 12