Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
130g granulated sugar
300g cherries, pitted
1 whole star anise
1 tbsp cornflour
60g unsalted butter or ghee
270g pack filo pastry
100g flaked almonds
Single cream or vanilla ice cream, to serve (optional)
Method
Heat a frying pan over a medium heat and add 100g sugar, covering the base evenly. Don’t touch it until it starts melting and caramelising, then add all the cherries and the star anise in one go. Take care as it will spit and seize up a bit. Use a wooden spoon to mix everything around to release some juice from the cherries, then add 80ml water. Bring to the boil and use the back of a spoon to smoosh some of the cherries and break up any remaining bits of caramel, which will dissolve. In a small cup, mix the cornflour with a little cold water to a paste, then pour into the boiling cherry liquid, mixing all the time. It should thicken at once so wait for the frst bubbles to appear, then take off the heat. Discard the star anise.
Preheat the oven to 220ºC, gas mark 7. Melt the butter or ghee in a small pan. Unroll the filo onto the work surface. Brush half a sheet with melted butter or ghee and fold in half. Brush the base of a 23cm square cake tin with a little butter and lay in the first folded sheet.
Repeat with another 3 buttered, folded sheets, then sprinkle over 70g faked almonds. Cover with the cherry compote, spreading to the edges. Butter and fold the remaining 3 filo sheets in the same way and use to form a lid over the compote. Brush the top with more melted butter or ghee and sprinkle over the remaining almonds and sugar.
Use a sharp knife to cut the pastry down the middle, then across to form 4 squares, then diagonally to form 8 triangles. Bake in the top of the oven for 15-20 minutes until golden. Serve warm or at room temperature, with cream or vanilla ice cream, if liked.
Cook’s tip
To make the baklava in advance, cover and chill for up to four days, then bake in time to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,378kJ/ 329kcals
Fat
13g
Saturated Fat
4.6g
Carbohydrates
44g
Sugars
23g
Fibre
3g
Protein
6.5g
Salt
0.3g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Silver Spoon Granulated Sugar in trolley 0