Baklava is a very rich sweet pastry made out of layers nuts and filo pastry sweetened with sugar syrup and/or honey. Its main characteristic is crunchy, nutty and very sweet (one of the sweetest desserts I tried).
- Using a food processor finely chop together walnuts, almonds and pistachios.
- Remove from food processor then place in a bowl. Add powdered sugar and cinnamon into the bowl and mix to distribute evenly.
- Prepare a damp cloth, you will use this to cover your unused filo pastry to keep them from drying out.
- Grease a 9 x 5 inch deep dish or you can line it with wax paper. Place a sheet of filo in the pan then brush top with butter. Place another layer then brush again top with butter, repeat the steps until you have 12 layers.
- Pour half of the nut mixture on top then place a sheet filo to cover top, brush it again with butter and repeat steps until you have 10 layers.
- Pour remaining half of the nut mixture on top then place a sheet filo to cover top, brush it again with butter and repeat steps until you have 12 layers. Before brushing the final layer with butter press the bottom layers firmly.
- Trim excess dough using a knife then place baking dish in the refrigerator for an hour to set. Using a sharp knife cut into diamond shapes all the way to the bottom.
- Bake in a 180C preheated oven for 50 minutes or until baklava is golden and crispy.
- While baking prepare your sugar syrup by boiling together water, sugar, honey and vanilla. Once boiling simmer for 30 minutes in low heat uncovered.
- Remove baklava from the oven then immediately pour sugar syrup on top. Let it cool for at least hours to let the whole thing set.
Use a mutliflora manuka honey so it would have a fragrant smell like flowers, giving it a more authentic taste