Servings: 8 people
For 7-8 people as a dessert. This is my version of the middle eastern desert Baklava.Print Recipe
- 8 sheets filo pastry should be fine and of A3 size
- 150 ml ghee or melted butter
For the Filling
- 50 g almonds roasted and coarsely ground
- 70 g pistachios roasted and coarsely ground
- 1 tsp cardamom powder
- 2 tbsp sugar caster if possible
- 1 tsp ground cinnamon/pepper/clove powder or English mixed spice
- 3 tbsp milk powder
For the Syrup
- 1 cup Water
- Half cup sugar
- 3 tbsp runny honey
- half lemon juice
- 3 drops rose essence
For the decoration
- 2 tbsp pistachios grated
- 6 almonds flaked
- Make the syrup first.
- Using a heavy bottom pan bring to boil sugar and water. Turn the heat down and simmer until the syrup starts to coat the back of a metal spoon. Set aside to cool a little.
- Mix together all the ingredients of the filling.
- While working with the filo pastry, keep the unused pastry covered with a slightly damp cloth.
- Lay one sheet on a clean chopping board or on clean kitchen work top.
- Brush each layer generously with the ghee covering all the edges. Place another layer on top and repeat.
- Place the filling in a heaped line two inches away from and along the short end of the pastry.
- Fold the uncovered two inches of pastry over the filling and then roll the whole pastry in the same direction until the end. Place on one side with the seam underneath and cover.
- Continue until all 4 rolls are created.
- Line all the rolls together and with a very sharp knife cut all rolls into equal sizes of about 3cm.
- Take a baking tray that is at least 4cm deep and brush base and sides with the ghee.
- Place the rolls in rows in the tray and generously brush all the rolls with the ghee.
- Heat the oven to 200°C and just before placing the tray into the middle of the preheated oven, sprinkle cold water over all the pastry. This will prevent the top layer burning.
- Cook for between 20 to 25 minutes ensuring that a lovely golden colour is achieved. If the pastry still looks pale then increase the oven temperature by about 10 degree for the last 10 minutes of the baking. If the pastry looks too brown cover the tray with grease proof paper fr the last 10 minutes of cooking.
- When cooked turn off the heat and leave tray in the oven for a further 5 minutes.
- Remove and let it cool a little.
- Add the honey, rose essence and the lemon juice to the syrup.
- Using a tablespoon pour the syrup over the warm pastry, ensuring each piece is soaked. Finally sprinkle the nut decoration to give you a glistening badaam roll with green pistachios stuck on top.
- After a few hours all the syrup should be soaked up from the base of the tray. Transfer to a decorative plate and eat when cold.