Baklava with pistachios and orange flower water syrup
Baklava is one of our favourite filo desserts and this recipe calls for pistachios and almonds mixed in with cinnamon and cloves. Orange zest and blossom water gives a hint of citrus. Serve with yoghurt and top with a rose petal.
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|1½ cups||Pistachio nuts|
|1 tsp||Ground cinnamon|
|½ tsp||Ground cloves|
|2 tsp||Oranges, zest|
|150 g||Butter, melted|
|12 tbsp||Filo pastry|
Orange blossom syrup
- Finely chop the nuts and add to the cinnamon, cloves and orange zest.
- Preheat the oven to 170C. Brush the baking dish with a little of the melted butter then brush each sheet of pastry with butter and a sprinkle of the nuts.
- Cover with the final layer of pastry, brush with butter then bake for 40 minutes or until golden.
- To make the syrup, simmer the sugar, water, lemon juice and orange blossom water together for 5 minutes. Pour over the baklava, return to the oven for a further 10 minutes then let cool before slicing and serving with yoghurt.