Dessert for 5 people
This Baklava is suitable for vegans
- 9 sheets of phyllo pastry (£1.29)
- 200g mix nuts including cashew, almond, walnut, hazelnuts (£1.59)
- 100g pistachios (£1.00)
- 2 medium oranges (20p)
- 50g butter
- 100g brown sugar cane
- 2 teaspoons rose water (optional)
- 20 x 30cm oven dish
Total cost for the dessert £4.08 or 0.82p per person. The orange water was already available. If you do not have brown sugar, use the normal sugar. You may also chose to use honey instead of making a syrup.
Preheat the oven at 180°C
Prepare and mince the pistachios either by bashing it with a rolling pin or using the blender.
Do the same for the pack of mixed nuts. Keep separate from the pistachios. The consistency we are looking for is something like on the photo left. My nuts pieces were still not small enough, but I got bored trying to bash or blending them… The short cut would be to buy a pack of desiccated mix nut, but it won’t be economical at all to buy 300g of them if you are watching the purse.
You could also turn the nuts into powder before using it. It could be better, but too smooth. Once the nuts mix attends the consistency you want, divide it in 2 and set aside.
Clarify the butter by heating it in the microwave the oily part separated itself from the water. Ultimately, what you are looking for is the Oil like butter that is going to rise above the water contained in the butter if the butter is heated properly… Scrape the foam on top water part of the butter was which will be at the bottom of the container.
Line the baking dish with baking paper, then, place on it the first layer of phyllo pastry composed of 3 sheets of phyllo.
Butter the pastry generously with the clarified butter using the baking brush. Now spread on it the first half of mix nuts, not the pistachios.
Now prepare the next layer of phyllo by buttering both sides of another 3 sheets of phyllo. Place it on top of the nuts and generously butter, prick, then spread the next half of nuts. Again, prepare 3 sheets of phyllo. Generously butter the side that is going to be in contact with the nuts. Place the sheets set in place and press down before generously butter what is now going to be the outer layer of the baklava. Prick the pastry then, brush the extremities with butter before placing the dish in the oven at 180°C for 30 minutes.
So the baklava is layered as follows: 3 sheets of pastry, butter, mixed nuts, butter, 3 sheets of pastry, butter, nuts, 3 sheets of pastry, butter, and then oven.
Meanwhile, prepare the orange and rose water syrup.
Grate the zest of a half orange, press the juice of the other orange. We should obtain 2 teaspoons orange zest and 100ml orange juice.
Pour them both in a small pan with the sugar, 2 teaspoons of rose water and 100ml water.
Place on the hob to simmer and reduce to about 100ml worth of syrup. It should take 7-10 minutes. To test that your syrup is ready. Take a drop, cool it down then rub it between the index and the thumb. It should be sticky, but still light.
Once it is the right consistency, remove the pan from the heat and allow to cool down.
Once the baklava is ready, take away from the heat, cool down for few minutes, then, cut through the baklava to obtain small scares and lozenges. Once it is cut, check that the pieces are separated, but leave them in place in the baking dish. Now, pour over the Baklava the syrup the, sprinkle over it the chopped pistachios nuts. Put the baklava aside to fully absorb the syrup. Allow about 3 hours before serving in my opinion.
I served mine with a special tea made out of Red bush tea, cinnamon stick and orange peel.
PS: the mint was just for colour…
Type #TurkishByH to find all the recipes related to the Turkish menu. Do post some comments. x