Persian Style with Almond and Pistachio
Baklava
SERVES 8 – 10
- 300g Almond Meal
- 100g Pistachios, shelled & chopped
- 100g Caster Sugar
- Finely Grated Rind of 2 Oranges
- Finely Grated Rind of 1 Lime
- 1 Tsp Cardamom Seeds, Freshly Ground (eqiv 6 x Pods)
- Pinch of Cinnamon
- 150G Unsalted Butter, Melted
- 2 Packs of Filo pastry
SYRUP
- 200mL water
- 1 TBL lemon juice
- 300g caster sugar
- Preheat the oven to 180C
- Combine the almond flour, pistachios, caster sugar, citrus zests in a mixing bowl with the spices – set aside
- Brush the base of a 25cm baking tray with melted butter and line with 6 sheets of filo pastry. Ensure there is enough of the sheets overhanging to fold over the dish later.
- Brush the exposed base of the pastry generously with melted butter and add the spiced nut mixture, flattening gently to compress it.
- Use 5 of the 6 remaining sheets of filo pastry to top the mixture as evenly as possible, then tuck in the overhanging edges of the base layer like a parcel.
- Top with the remaining sheet of filo to seal the parcel all together, brushing generously with the remaining melted butter
- Using a very sharp knife – carefully cut diagonal lines (or squares) across the top layers of pastry.
- Bake for 25-30 mins until golden brown
- Meanwhile, make the syrup. Put the water and lemon juice into a saucepan set over a low-medium heat and dissolve the sugar in the mixture – stir occasionally and cook for 20-25 minues until reduced into a thin syrup
- Remove the baklava from the oven and drizzle the syrup over the pastry- allowing it to seep into all the cuts made before baking.
Allow to cool before cutting into portions.
Top with chopped pistachos and rose petals