Turkish baklava

Drum
makes 20 portions serving Prep: 30 mins, Cooking: 40 mins
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Greek and Turkish cuisine have many similar dishes – including this sweet, nutty delicacy.

By Food24 July 12 2019
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Ingredients (10)

baklava
100 g pistachio nuts
100 g sunflower oil
100 g almonds
5 ml cinnamon — ground
500 g phyllo pastry
125 g butter — melted
SYRUP
500 ml water
375 ml sugar
1 lemon — juice only
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Method:

TO FINISH

extra pistachio nuts chopped (optional)

Preheat the oven to 190°C.Grease a round or rectangular cake tin with non-stick spray.

1 BAKLAVA Put the nuts, seeds and cinnamon in the bowl of a food processor and pulse until roughly chopped, or chop with a knife.

2 Cut the phyllo pastry sheets to the size of the cake tin. Grease the tin with some of the melted butter. Sprinkle a little of the nut mixture in the bottom of the tin.

3 Brush butter on a pastry sheet, stick another sheet on top and brush with butter again. Repeat until you have 10 sheets on top of one another. Put the pastry stack in the cake tin. Sprinkle half the nut mixture over.

4 Make another stack of 10 buttered pastry sheets and add to the tin. Sprinkle the rest of the nuts on top.

5 Make a stack of 3 buttered pastry sheets and add to the tin.

6 Cut the baklava into about 20 squares. Pour the rest of the melted butter over and bake for 40 minutes or until golden.

7 SYRUP In the meantime, put the ingredients for the syrup in a saucepan over medium heat. Stir until the sugar has dissolved, then simmer for 5 minutes. Leave to cool.

8 Pour the syrup over the baklava as soon as it comes out of the oven. Leave to stand for at least 1 hour or chill overnight in the fridge.

9 TO SERVE Sprinkle chopped pistachio nuts over (if using) and serve.



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