Baclava Recipe October 12 2014


  • 2 packets of filo pastry
  • 800g crushed cashews
  • 500 g unsalted butter
  • 2 tblsp rose water
  • 2 tblsp icing sugar
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 100 g crushed pistachios (to garnish)



  1. Place the cashews in a bowl with the icing sugar, orange blossom water, nutmeg and cinnamon. Mix well.
  2. Get a tray at least 50mm deep and the size of the filo sheets. Grease the tray with some butter.
  3. Layer 1 packet of the filo pastry in the try, brushing every few layers with butter.
  4. Layer the cashew mixture evenly on top.
  5. Place the other packet of filo pastry on top. There is no need to butter the layers.
  6. Make diagonal cuts about 3.5cm apart through to the bottom of the tray, cut on the diagonal the other way to create a diamond shape.
  7. Brush the remaining butter over the top layer.
  8. Bake for 10 minutes at 220 degrees then reduce the temperature to 180 degrees and bake for approximately 20 – 30 minutes, or until golden.
  9. Prepare the syrup. Heat the sugar, water and lemon in a saucepan until the sugar is dissolved then boil for 5 minutes. Add orange blossom water.
  10. Once the baclava is golden, remove from the oven and re-cut the diamond shapes – then pour the syrup over the top.
  11. Return to the oven for a couple of minutes. Remove, sprinkle with the crushed pistachios.
  12. Leave to cool. Serve. Store in an air tight container for up to 3 weeks.