LEBANESE BAKLAWA RECIPE
Baklawa is a rich and sweet dessert using layers of filo and melted butter, filled with chopped nuts and held together with a sweet syrup.
The greek version of this dessert is Baklava, but we’re sharing a delicious Lebanese version (hence the spelling “Baklawa”) which anyone can make at home.
This yummy recipe was created by lovely Daniella Boutros, guest presenter on Network 10’s Studio 10 and creator of Buttercreme Lane, a high-end customised cupcake and cake shop in Canterbury NSW. (We’ve been blessed to have crossed paths with her on social media in recent months and we have an exciting collaboration coming up!)
But back to our baklawa …
ARE YOU SCARED OF FILO PASTRY ??
Daniella says DON’T BE! Her advice is to just work patiently, carefully, gently, basically toughen up and have a go!
Here’s what you need to know to make your delicious baklawa:
2x tsp lemon juice
2x cups water
1x tbsp rosewater
Bring the sugar, lemon juice and water to the boil. Cover and simmer for 20 minutes, until the sugar has dissolved and syrup is thick.Remove from heat and stir in the rosewater. Use while still hot for this recipe. However, leftovers can be stored in an airtight container in the fridge for up to two weeks and used as you wish.
1x pack filo pastry (roughly 375g)
300g unsalted butter
300g finely ground cashew nuts
Half of the rosewater syrup, from the recipe you made above
60g roughly ground pistachio nuts
Dried rose petals to decorate – optional (Daniella used our Pink Rose Buds, delicately crushed)
Continue to scroll past this deliciousness for how to assemble… mm-mm
Pre-heat the oven to 220°C.
Cut the filo pastry sheets to the size of your chosen baking tin. Brush the baking tin with melted butter.
Get half of your filo pastry sheets brushing every second sheet with butter – placing into the tin.
Spread the cashews evenly over the pastry.
Cover with the remaining filo, again brushing every second sheet with butter – Don’t butter top layer just yet.
With a sharp knife, cut diagonal lines one way and then the other to create a diamond shape, about 3 cm apart, cut all the way to the base of the tin.
Brush the remaining butter on top.
Bake for 12 minutes, then reduce the temperature to 170°C and bake for another 30 minutes or until golden. Remove from the oven. Pour hot syrup over the top of the hot pastry.
Top with pistachio nuts and rose buds, allow to cool, ENJOY! (Perhaps with a cup of rose bud tea?)
(Our rose buds making a cheeky guest appearance on Studio 10!)
We’ll be sharing more recipes from Buttercreme Lane in the future so be sure to check back soon!