Easy Peasy Homemade Baklava

This was my first attempt at making homemade baklava. I was expecting it to be a laborious process, so when I discovered the recipe was super simple and easy to follow, I was delighted! In just under an hour, you too could be tucking into these sweet treats.

*I have copied the ingredient quantities from various baklava recipes I found on Google* which sounds a bit risky but fortunately my recipe has worked out just as I wanted! If you fancy trying my take on the traditional Turkish sweet, you will need:

3 filo pastry sheets

75 g unsalted butter

150 g pistachio nut kernels

2 tbsp golden caster sugar

1/2 tbsp cinnamon

***For the Syrup***

75 g golden caster sugar

100 ml water

Juice of 1 small orange

(Makes 10 sweets)

Preheat the oven to 180 degrees and prepare a shallow baking tray with grease-proof paper.

Pop your pistachios into a pestle and mortar, and grind roughly, but don't be tempted to crush to a powder as the filling for your rolls wants to retain some course texture. 

When your nuts begin to look like mine below, then stop grinding and transfer them to a mixing bowl.

Scoop two generous tbsp of caster sugar into the mixing bowl...

Add a sprinkle of ground cinnamon and stir the ingredients until evenly coated. Meanwhile, you'll need to melt 75 g unsalted butter over a low heat. Once ready, you can move on to the next step of preparing the filo.

Take your baking tray and carefully line the bottom with the first layer of filo. The pastry is prone to tearing as it is so thin and fragile, but don't worry if you make a hole, it won't affect the appearance of the rolls once cooked.

Drizzle melted butter over the filo and evenly distribute with a glazing brush. Don't use all of the butter at this stage, you'll need to brush all 3 layers with it, so keep some back!

Repeat the stage above until you have created a 3 layer sandwich of buttered filo. Then, scatter the nutty mixture over the top layer of filo...

Now, working from one edge, begin rolling the filo over the nuts. When the bottom layer of filo is exposed as it is rolled (as per below) brush with the remaining melted butter. Continue this process until you get to the end of the filo.

Slice the uncooked roll into 10 evenly sliced individual rolls, before transferring to the oven. If you don't, you'll find it tricky to slice once cooked.

Now you can pop the baking tray into the oven and put your timer on for 20 minutes, but have a peak at 15, to double check the filo is not burning but turning a lovely golden colour.

Whilst the rolls are cooking you can make the syrup. Add the water, orange juice and sugar to a saucepan, over a low heat, and reduce by half. The liquid will become syrupy in consistency, which is just what you're after!

Once the rolls are ready to take out of the oven and the piping hot, sugary syrup has been prepared, you can drizzle generous spoonfuls over each roll. To ensure the syrup seeps all the way through the rolls, I suggest laying them on their sides as they will absorb more liquid this way.

Now leave the rolls for about 20 minutes to give the syrup time to soak into the pastry. However, this might make you go nutty! I am just about to try another!