Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 24 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
24
- 300grams raw pistachio nuts
- 100grams sugar
- 1tablespoons orange-flower water
- 8 sheets filo pastry
- 1 egg, white
- 100grams butter, melted
- 250grams honey
- 2tablespoons orange-flower water
Method
Step 1 of 5
Dry-roast the nuts in a medium-hot oven for 15 minutes, then rub off the skins and finely chop with the sugar. Add the orange-flower water, then set the mixture aside.
Step 2 of 5
Take 2 filo pastry sheets, overlap slightly on the long sides, and stick them together with egg white. Butter generously, then fold in the top and bottom edges to form a rectangle. Place a quarter of the filling in the centre, fold the pastry sheet over into the centre then again to bring in the sides, flattening slightly to make a parcel around 5cm wide. Repeat to make a total of four long parcels. Place on a tray, cover with clingfilm and place a weight on top. Leave overnight.
Step 3 of 5
Preheat the oven to 150°C, Gas Mark 2.
Step 4 of 5
Unwrap the cakes and place them in a buttered baking tin. Slice each cake into six pieces on the diagonal, using a very sharp knife. Do not separate them completely. Transfer the tin to the oven and cook for 20 minutes.
Step 5 of 5
Meanwhile, heat the honey with the orange-flower water for the glaze. Immediately the baklavas are cooked, coat them with the hot glaze. Leave to stand for 1 hour before removing them from the tin.
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