Baklava is a sweet cake that is very common in the Middle East. It has its origin in the Osman Empire. Baklava is both both moist and crisp, and it is easy to make at home. The ingredients are ready-made filo pastry, butter and pistachios.
– It is called baklava because it is full of flavour. It contains a lot of butter, for example, says Ilham Assad.
The filling can vary.
– You can use pistachio nuts, cashews or walnuts. It’s all a matter of taste. I like pistachios, they taste very nice, she says.
Start by making the syrup.
1,25 dl water
2,25 dl sugar
0,5 dl lemon juice
Boil for about 5 minutes and leave to cool.
250 gr filo pastry
250 gr melted butter
250 gr pistachio nuts
1 tablespoonful vanilla powder
1 teaspoonful cinnamon
Set the oven at 160’C
1. Mix the pistachios with the cinnamon and the vanilla powder.
2. Chop the mixture coarsely in a mixer
3. Melt the butter and let it cool.
4. Grease a baking-tin with a little of the butter.
5. Roll out the filo pastry. Spread out one sheet at a time and butter it.
6. Repeat until you have four or five layers of filo pastry on top of one another.
7. Sprinkle finely-chopped pistachio nuts along one of he short sides of the filo pastry.
8. Form the pastry into a roll.
9. Cut into pieces of the desired thickness and place them on a greased baking-tray.
10. Bake on the middle shelf for 30-40 minutes until the baklava is golden-brown.
11. Pour the warm syrup carefully over the baklava.