The warm sugary flavour of a good baklava is the perfect treat for a picnic or to round off a summer’s barbecue. Le Cordon Bleu trained chef, Molly McElney, shares a quick and easy recipe for this delicious indulgence.
500g filo pastry
375g unsalted butter, melted
375g pistachio nuts and hazelnuts, blended to a fine rough chop
50g pistachio for decoration
2 tablespoons lemon juice
2 tablespoons orange blossom water
Place the sugar, water and lemon juice in a pan. Give it a stir with a whisk. Place on a medium heat and slowly bring up to the boil. Once it has boiled for about 2 minutes, take off the heat and add the orange blossom water. Transfer into a jug or bowl and place in the fridge to chill.
Preheat the oven to 170. Line a tray with grease proof paper, making sure that there is extra at the ends to help lift it out. Place the nuts into a food processor and blitz. Mix in the cinnamon.
Lay one layer of filo, brush with melted butter onto the tray. If too big, fold to fit. Repeat until you’ve used half the packet of filo. Evenly scatter the nuts over the pastry and using a bowl press down so that the nuts and pastry are compact. Drizzle butter over the top of the nuts and place a layer of filo on top and drizzle on more butter.
Follow the above process again until you have no more pastry. Butter the top of the final layer to give it a nice colour. Press down with a bowl again to ensure the top layers of pastry are compact. Make diamond shaped cuts across the tray, place in the oven. After 45 minutes, turn the temperature up to 220 and bake for another 15 minutes until a deep golden brown.
Take out and quickly poor over the chilled syrup. Leave to cool.
If you’d like to contact Molly for private events please email her on email@example.com
We the recipe assumes basic cooking skills and that normal hygiene rules will be followed.