Golden Baklava
I simply love Baklava. From the first taste I ever had when I was quite young I was in love. What's not to love about the sweet, nutty, butter laden slightly crunchy but yet sticky pastry? It is pretty irresistible and once you have made your own version, it is pretty hard to return to store bought! Move over Nonna...this is my version. I hope to see it showing up on social media pages really soon. I used all Bibo nuts. They are super fresh and will give you the best results. I also used geranium oil from doTERRA as I had it on hand and it has a similar flavour profile to rosewater. But you can use whatever you have...though that geranium oil is one of my faves!
I know you will love this one. I dare you not to!
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Need
-
Baklava
- 1/2 cinnamon stick(s)
- 1 vanilla bean BUY
- 100 Grams raw caster sugar BUY
- 250 Grams shelled pistachios
- 250 Grams almonds
- 250 Grams walnuts, shelled
- 200 Grams butter melted BUY
- 500 Grams filo pastry
-
Syrup
- 300 Grams raw caster sugar BUY
- 1 lemon, zest and juice
- 120 Grams honey
- 1/2 cinnamon stick(s)
- 100 Grams water
- 1-2 Drops doTERRA Oils geranium oil BUY
- OR Few drops rosewater to taste (optional)
- Few drops orange blossom water to taste (optional)
Do
- 1
To make Baklava: Place cinnamon, vanilla bean, and 25g of the sugar into Thermomix bowl and mill 10 sec/speed 10. Add remaining sugar and nuts and chop roughly 4 sec/speed 4. Set aside.
- 2
To assemble: Brush a rectangular baking dish with butter. Cut filo to fit your baking dish. Keep filo covered with damp tea towel to prevent drying out.
- 3
Layer 1/3 of the filo into tray, brushing liberally with melted butter between each sheet. Spread half nut mixture over pastry.
- 4
Repeat with a further 1/3 filo, the remaining nut mixture and finish with remaining pastry. Butter between each sheet of filo. Refrigerate for 15-20 minutes.
- 5
Preheat oven to 180ºC.
- 6
Cut chilled unbaked baklava in a diamond pattern. Do not cut right through to bottom layer of pastry as this will prevent syrup from collecting on base of dish. Bake for 40-45 minutes or until golden.
- 7
To make Syrup: Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
- 8
Add honey, cinnamon and water and cook 10 min/100ºC/Reverse/speed 1.
- 9
Add lemon juice and geranium oil or fragrant waters and allow syrup to infuse until cooled before straining through sieve.
- 10
When baklava had been out of the oven for about 5 minutes, drizzle syrup over evenly. Cool completely before cutting through base of pastry to serve.
- 11
If you wish to garnish each piece, do so with a few milled pistachios, almonds or walnuts or all three. The green of the pistachios though is beautiful and enticing.
More
DO NOT use a tin with a removable base. You need the syrup to stay in the tin and soak into the pastry over a 24 hour period, though we didn't leave it that long. It is DIVINE!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
