Golden Baklava

Serves 12 Prep Time 20 minutes   Cook Time 45 minutes   Rated:

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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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.


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.


Layer 1/3 of the filo into tray, brushing liberally with melted butter between each sheet. Spread half nut mixture over pastry.


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.


Preheat oven to 180ºC.


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.


To make Syrup: Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.


Add honey, cinnamon and water and cook 10 min/100ºC/Reverse/speed 1.


Add lemon juice and geranium oil or fragrant waters and allow syrup to infuse until cooled before straining through sieve.


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.


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.


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!

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