I have wanted to make Baklava for years now but I always thought it was one of those desserts that was just too difficult to make yourself (or one of those desserts that I’m just too lazy to make myself). But when I received some of Mediterranean Delicacies’ (MD) phyllo pastry, I thought it necessary to give this delicious Greek dessert a try.
I was pleasantly surprised at how easy it was. The MD phyllo pastry is light and delicate and working with it was incredibly easy. I loved how it wouldn’t dry out immediately (like some other phyllos) if I didn’t cover it with a damp cloth and that the layers weren’t too thin so it would tear easily but still thin enough to create a beautiful flaky pastry.
I decided to use a mixture of Pecan nuts and Pistachios for my baklava and I used Fynbos honey (which is incredibly fragrant) which I found here in Stilbaai. If you can’t find Fynbos honey, feel free to use any honey you have in the house.
As I said, I was really pleased at how easy it was to make this delicious pastry but even more delighted that it was so incredibly delicious! My family all loved it and the entire batch was finished within a day!
Makes approximately 16 servings of Baklava (depening on how large you slice them)
1 pack Mediterranean Delicacies Phyllo pastry
250g (8.82 ounces) butter, melted
200g (7.05 ounces) pecan nuts
200g (7.05 ounces) shelled pistachio nuts
1 cup caster sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
pinch of salt
Vanilla-Fynbos honey syrup
1 cup sugar
2 cups water
1/2 cup fynbos honey
1 tsp vanilla extract
- Pre-heat the oven to 180°c.
- Brush a large rectangular oven-proof dish with some of the melted butter.
- Place the pecan nuts, pistachios, sugar, cinnamon and nutmeg into a food processor and blend until the nuts are finely chopped.
- Layer 5 layers of phyllo pastry into the dish, brushing each layer with melted butter before placing the next layer ontop.
- Scatter a 1/3 of the nut mixture over the phyllo pastry.
- Now, place 3 layers of phyllo, each brushed with butter ontop of the nuts.
- Follow with another 1/3 of the nut mixture. Followed by another 3 layers of phyllo (brushed with butter), the last of the nuts and then top this with the remaining phyllo layers. Brush the top of the phyllo pastry with melted butter and place into the pre-heated oven.
- Bake for 20 minutes until the pastry is golden brown and crisp.
- While the baklava is baking, combine all the ingredients for the syrup in a small saucepan and allow to simmer until the sugar has dissolved.
- The moment the baklava comes out of the oven, pour over the hot syrup and allow to stand at room temperature for 4-6 hours before serving.