Pistachio and Pecan Baklava
Baklava has always been one of my favourite things to eat. I can’t describe how delicious a baklava is when it is crispy but still sweet and syrupy. Loaded with nuts and spices, Baklava has to be one of the best sweet treat options. This pistachio and pecan baklava recipe is no different!
Ingredients
- 270 g Filo pastry 1 pack
- 300 g Pistachios
- 170 g Pecans
- 1 tablespoon Cinnamon powder
- 10 tablespoon Melted butter + more if needed
- 70 g Sugar super fine, white
- 230 ml Water
- 170 g Honey/ Syrup
- 3 Whole cloves
- 2 tablespoon Lemon juice
Instructions
- In a saucepan, add the sugar and water. Place onto a medium-high heat until the sugar has dissolved. Then add the honey/ maple syrup and cloves. Bring to a boil and then leave it to simmer for 20 minutes. Once this time is up, remove from the heat and add the lemon juice.
- Pre-heat your oven to 180°C/ 356°F.
- In a high power food processor, add your pecans and pistachios. Blend until a fine crumb has formed. Then, add the cinnamon. Combine.
- Cut your filo pastry into the correct shape for the baking tray that you are using. You may have a tray where the filo fits perfectly so you can skip this stage! But if you do have to trim edges, do this with a sharp knife.
- Layer each slice of ⅓ of the filo up with butter. The easiest way to do this is by using a brush to brush the butter on. However, if you don't have a brush you could use the back of a spoon or just your hands! Once you have layered ⅓ of the filo up with butter in between each layer, spread half of the nut mixture on top of the filo. Then, repeat the same process with the filo pastry and butter for another ⅓ of the filo pastry. Then, add the remaining half of the nut crumb. Finally, use the last ⅓ of the filo pastry to follow the same process again- brushing the filo pastry each stage with butter. Spread butter on the top filo pastry layer.
- Whilst it is still raw, cut the baklava into your desired shape. See photos to see how I cut mine. Bake the baklava for approximately 20 minutes. Watch this though as you may want to remove earlier depending on your oven heat spots. If you want your baklava less golden than mine, reduce the time slightly.
- Once the baklava is out of the oven, pour over the strained sugar syrup. Ensure you evenly pour this over all of the baklava pieces.
- Leave the Baklava to cool completely. Then, devour. I hope you love it!
Nutrition
Calories: 366kcalCarbohydrates: 31gProtein: 7gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 20mgSodium: 149mgPotassium: 278mgFiber: 4gSugar: 16gVitamin A: 324IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!