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Ingredients
150g pistachio nut kernels
3 tbsp granulated sugar
2 x 2 Jus Rol filo sheets
120g ghee, melted
For the syrup
275g granulated sugar
½ lemon, for squeezing
1 tsp rose water
1 tbsp Cooks' Ingredients Rose Petals
Method
First, prepare the filling by blitzing the
pistachios to a coarse powder in a food
processor. Reserve 20g, then mix the rest
with the sugar. Set aside, along with a baking
tin or dish measuring roughly 25x20cm and
at least 6.5cm deep. Preheat the oven to
170°C, gas mark 3.
Cut the pastry sheets in ½ to fit the tin.
Brush the base of the dish generously with
ghee. Smooth down 2 sheets of pastry and
brush with ghee. Repeat, adding 2 sheets of
pastry and brushing each time, using 10 sheets
of pastry in 5 layers.
Sprinkle ½ the pistachio mixture evenly on
top, then continue adding 2 sheets of pastry
and brushing with ghee, using 8 more sheets in
4 layers. Sprinkle over the remaining pistachio
mixture evenly and repeat the layering using
the remaining 10 sheets in 5 layers, brushing
with ghee after every 2 sheets. Don’t put any
ghee or butter on the very top.
Using a sharp knife, cut the pastry into
24 small squares or diamonds, ensuring you
get right down to the bottom of the dish. Brush
generously with the remaining ghee (there may
be a little leftover), and bake for 35-40 minutes,
or until golden brown.
5 Meanwhile, prepare the syrup. Put the sugar
and 150ml water in a saucepan. Bring to a
simmer over a medium heat, stirring to dissolve
the sugar. Cook to a syrupy consistency,
around 10 minutes. During the final minute
or so, add a generous squeeze of lemon juice
and the rose water.
Cool the baklava for 10 minutes, then
carefully pour over the syrup. Allow to rest
for at least 2 hours. Sprinkle the middle of each
square or diamond with a little of the reserved
powdered pistachio and finish with the rose
petals to serve.
Cook’s tip
Some extracts and flavourings are made with alcohol (including Nielsen Massey Rose Water). If you’d prefer to, use 2 tbsp alcoholfree rose water. The quantity is greater, as it has a more gentle flavour
Nutritional
Typical values per item when made using specific products in recipe
Energy
605kJ/ 145kcals
Fat
8g
Saturated Fat
0.4g
Carbohydrates
14g
Sugars
1.8g
Fibre
1.1g
Protein
3.2g
Salt
0.1g
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