200 g hazelnuts (filberts), coarsely chopped
1 tbsps sugar
1/2 tsp ground cinnamon
200 g filo pastry,
3/4 stick (6 Tbsp) 75 g unsalted butter, melted
a little cold water
7/8 cup (200 g) 7 oz sugar
200 ml water
1 cinnamon stick
1 tbsp lemon juice
2 tbsp clear aromatic honey
1 tbsps sugar
1/2 tsp ground cinnamon
200 g filo pastry,
3/4 stick (6 Tbsp) 75 g unsalted butter, melted
a little cold water
7/8 cup (200 g) 7 oz sugar
200 ml water
1 cinnamon stick
1 tbsp lemon juice
2 tbsp clear aromatic honey
method
1. Preheat the oven to 180°C, 350°F or gas mark 4.
2. Mix the hazelnuts, sugar and cinnamon in a bowl.
3. Choose a large oblong roasting tin with sides approximately 30 x 18 cm. Keep the pastry covered as it dries out quickly.
4. Butter the tin base, cover it neatly with five sheets of pastry, buttering each layer before lifting from the stack.Allowing the excess pastry to hang over the edge. Spread half the hazelnut filling on evenly; cover with three more layers of buttered pastry and spread over the rest of the filling. Fold over all the edges, enclosing the filling neatly and cover with the remaining pastry, buttering each layer first. Cut away the excess pastry at the edges if needed, so that it fits the dish neatly.
5. Using a small, sharp knife, carefully cut the Baklava into small triangular or diamond shapes without cutting all the way to the base. This will make it easy to serve as it is impossible to cut filo pastry neatly once cooked.
6. Sprinkle on a little cold water with the tips of your fingers to prevent the edges from curling up and bake for 20 minutes. Turn the heat up to 190°C, 375°F, Gas Mark 5 and cook for 15 more minutes until light golden. Take out and let the Baklava cool slightly.
7. Boil the syrup ingredients apart from the honey for 5 minutes. Add the honey and simmer for 5 more minutes, stirring, until lightly thickened. Discard the cinnamon stick and pour the syrup slowly over the Baklava.
8. Allow to stand for 10 minutes in order to absorb the syrup and become moist.
9. Cut and lift the pieces out individually. Cover and eat within 2 - 3 days.
2. Mix the hazelnuts, sugar and cinnamon in a bowl.
3. Choose a large oblong roasting tin with sides approximately 30 x 18 cm. Keep the pastry covered as it dries out quickly.
4. Butter the tin base, cover it neatly with five sheets of pastry, buttering each layer before lifting from the stack.Allowing the excess pastry to hang over the edge. Spread half the hazelnut filling on evenly; cover with three more layers of buttered pastry and spread over the rest of the filling. Fold over all the edges, enclosing the filling neatly and cover with the remaining pastry, buttering each layer first. Cut away the excess pastry at the edges if needed, so that it fits the dish neatly.
5. Using a small, sharp knife, carefully cut the Baklava into small triangular or diamond shapes without cutting all the way to the base. This will make it easy to serve as it is impossible to cut filo pastry neatly once cooked.
6. Sprinkle on a little cold water with the tips of your fingers to prevent the edges from curling up and bake for 20 minutes. Turn the heat up to 190°C, 375°F, Gas Mark 5 and cook for 15 more minutes until light golden. Take out and let the Baklava cool slightly.
7. Boil the syrup ingredients apart from the honey for 5 minutes. Add the honey and simmer for 5 more minutes, stirring, until lightly thickened. Discard the cinnamon stick and pour the syrup slowly over the Baklava.
8. Allow to stand for 10 minutes in order to absorb the syrup and become moist.
9. Cut and lift the pieces out individually. Cover and eat within 2 - 3 days.
serving amount
serves: 24
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