Monday, 24 November 2014

Hungry Planet Baklava

So it seems after a little research that there are as many Baklava recipes out there as colours of underwear in my undies drawer (which is many). So why add to the Baklava noise that is out there in the world? Cause I can and because it's also fun to make up your own rules, that's why. It also means I can customise the Baklava to suit my specific tastes.

Spot the bristle

My first shot at it came out delicious, all except for the damn pastry brush that shed it's bristles into the pastry as I smothered it in butter, I could have done without that. But shit happens and we ate it anyway...and then I gifted the remainders to friends who I forgot to warn about the bristles and they may now think I rolled a cat in the Baklava, not a great look.

So here it is my Hungry Planet Baklava, your choice if you go with the bristles or not. I suggest not.


170g melted unsalted butter
20 filo sheets
250g walnuts chopped finely
200g blanched almonds chopped finely
40g pistachios chopped finely
65g caster sugar
2 tsp ground cinnamon
1/4 tsp ground cloves

For the Syrup:
350g caster sugar
100g honey
1 strip of lemon rind
1 cinnamon stick
2 tbs rose water
Juice of 1/2 lemon
5 cloves
250g water

  • Preheat oven to 160 degrees Celsius.
  • Take a 30cm x 22 cm slice tray & brush the sides & base with melted butter
  • Lay 10 sheets of filo pastry one on top of the other in the base of the tray buttering between each layer. The excess can overhang the sides of the tray.
  • Combine walnuts, almonds & pistachios with the sugar, cinnamon & cloves. Spread 1/3 of this mixture on top of the filo pastry that is laid out in the tray.
  • Lay down two more layers of filo in the tray buttering each layer as you go. 
  • Spread out another 1/3 of the mixture on top of this layer.
  • Lay out two more layers of pastry buttering each & then spread the last of the nut mixture of top.
  • Finish off with the remaining filo buttering each layer.
  • Trim excess pastry level to the top of the last layer of pastry.
  • Chill in the freezer for 10 minutes & then cut into a diamond pattern all the way through to the base.
  • Bake for 50-60 minutes till golden brown on top.


  • While the Baklava is cooking, combine all syrup ingredients in a saucepan.
  • Bring to the boil over high heat & then reduce heat to simmer for 10 minutes stirring occasionally.
  • Set aside & allow syrup to cool to room temperature.
  • Remove the cinnamon, cloves & lemon rind.
  • Once the Baklava is ready remove from oven & pour the syrup over the hot baklava.
  • Set aside to cool and absorb for several hours.
Then close your eyes, take a big bite of that nutty sweetness and imagine you are in Turkey.

Originally posted on Monday, 24 November 2014 by


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