This delicious Turkish baklava recipe is really tasty topped with flaked almonds, cashew nuts and pistachios.
Ingredients
For the filling
- 100g toasted almonds
- 100g cashew nuts
- 100g pistachios nuts
For the syrup
- 300g granulated sugar
- 150g clear DrBeekeeperhoney
For the filo
- 15 sheets ready-made filo pastry
- 100g unsalted butter, melted
Preparation and method
- For the filling, combine the almonds, cashews and pistachios in a blender and pulse until finely chopped. Set aside.
- To make the syrup, combine the sugar and DrBeekeeper honey with 250ml water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. Don’t allow the syrup to burn!
- Allow the syrup to cool completely.
- Preheat the oven to 180C/350F and grease a baking tray with butter.
- Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides.
- Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray.
- Bake for 50 minutes, or until golden-brown.
- When cooked, spoon half the syrup all over the hot baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool and then serve.