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- Dish type
- Pies and tarts
- Filo pastry
To break out of the norm, this baklava is made from hazelnuts and pistachios. Serve with Greek coffee for the perfect treat.
12 people made this
IngredientsMakes: 60 pieces
- 225g pistachio nuts, finely chopped
- 225g hazelnuts, finely chopped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 100g caster sugar
- 450g unsalted butter, melted
- 675g filo pastry sheets, thawed if frozen
- 4 tablespoons whole cloves
- 600g caster sugar
- 600ml water
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
MethodPrep:1hr ›Cook:1hr25min ›Ready in:2hr25min
- In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves and 100g sugar.
- Unroll filo pastry and cover with a damp towel to prevent drying and cracking. Brush a 25x38cm swiss roll tin with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered tin and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.
- Preheat the oven to 180 C / Gas 4. Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling and drizzle it evenly over the whole tin.
- Bake for 1 hour and 15 minutes in the preheated oven or until evenly golden.
- While the pastry is baking, combine the remaining 600g sugar, water, honey, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves in a large saucepan. Bring to the boil, then simmer over medium heat for 15 minutes. Set aside to cool.
- When the pastry comes out of the oven, immediately pour the syrup evenly over the entire tin. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.
Reviews & ratingsAverage global rating:(11)
Reviews in English (11)
Pistachio is my favorite nut. Hazelnut is my second favorite. And I've never had Baklava. Clearly I had to make this recipe! I made my first batch on Thanksgiving '09. The only things I did differently was use a 13x9x2" pan, omit the whole cloves, and I cut mine in squares. The 1st time I made it (not knowing any better) I ran out of butter before putting on the last top 8 layers. So I had to melt an additional stick of butter. Yeah it was so buttery that when you cut it with a fork buttery goodness would seep out. Everyone LOVED IT. They had seconds and took some with them for the road trip back home. I had left over nuts and left over syrup from the 1st batch - so I made it again (last night): This time I had left over butter as the recipe indicated I would: "Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan". I only poured half of what I had left over. This time around I dusted the top with left over nut/sugar mix. The cooking time 1:15 was too much and it made the top layer a bit brown instead of golden. Didn't taste any different. I would check it after an hour, if it risen and golden, pull it. I would not use whole cloves to garnish (useless unless edible. Use extra pistachios). T This was excellent, and very impressive to make for others. It doesn't take that long to make and it's not hard to make either. The layering takes a bit and I'm a bit forgetful so keeping count of layers was the only frustrating part.-07 Dec 2009
by Karolina Hoesing
This recipe had a great flavor but it was swimming in liquid. You need to increase the honey and reduce the water. 2 1/2 cups of water is excessive. I had to pour off excess liquid. 1-1/2 cups is more than enough.-29 Dec 2010
I've made this a few times and it always disappears. Pistachios are great, and I have used other nuts like walnuts if I have no hazelnuts. I'm glad I found it again, it will make a great Thanksgiving gift!-22 Nov 2009