Homemade Baklava With A Lavender And Rosewater Syrup.

Who doesn’t love Baklava? This sweet pastry dish is an all time favourite and after trying this recipe you will never buy it again! No more soggy, stale Baklava from the counter, but fresh and crisp out of your own oven in just a few moments. It looks much more intimidating than it is and this is what kept me from trying to make it myself for all this time, but no more! It is actually quite easy to make yourself and the combination of the fragrant lavender and the sweet subtle rosewater is just lovely and will entice you in. Feel free to swap for your favourite choice of nuts and experiment with different kinds of syrup like malt rice syrup or maple syrup. Garnish with some dried flowers,  fresh lavender and some chopped nuts.


INGREDIENTS

FOR THE SYRUP

  • 150ml water
  • 275g sugar (I used ½ sugar ½ rice malt syrup)
  • 2 tablespoons rosewater
  • ½ lemon juiced (optional)
  • A few lavender sprigs, flowers picked

FOR THE PASTRY

  • 1 pack of filo pastry, fresh or frozen (and defrosted)
  • 200g mixed nuts like pistachios, almonds or walnuts finely chopped
  • 100g unsalted butter, melted
  • Some extra chopped nuts and dried flowers for decoration.

DIRECTIONS

  1. Pre-heat your oven to 180c and line a baking tray with baking paper.
  2. Make the syrup by combining water, sugar and rosewater and slowly bring to a boil. Simmer until thickened (approx. 7-10 minutes), add in the lavender and let cool down and refrigerate. Make sure you don’t overheat the syrup as it will burn.
  3. Lightly dry roast your nuts in a pan, chop the nuts finely or pulse in Magimix and put aside.
  4. Brush each filo sheet with the melted butter (make sure you brush the entire sheet as that is what gives the Baklava that lovely crisp!) and line your baking tray 2-3 sheets.
  5. Add half of the nuts and line with another 2-3 butter brushed filo sheets before adding in the rest of the nuts. Top with the last filo sheets and tuck in any excess pastry. Cut the pastry diagonally into diamond shapes using a sharp knife but careful not to tear baking sheet underneath.
  6. Bake for approx. 20 minutes or until the filo is golden and crisp. Pour over the syrup as soon as you take the pastry out of the oven.
  7. Serve when cooled down and top with some chopped nuts, dried flowers or fresh lavender flowers.

Leave a reply