Easy Baklava
Serves 20
Ingredients
- 2 cups almonds nuts
- 1/2 cup pistachios, roasted, salted, and roughly chopped
- 200g dark chocolate, chopped (optional)
- 1 teaspoon cinnamon (you can use more or less, to taste)
- 250g butter
- 1 box filo pastry
- 1 cup honey
- 1 teaspoon vanilla bean powder (or 2 tsp vanilla extract)
- 1/2 teaspoon salt (optional)
Method
- testing
- Preheat the oven to 180c.
- Combine the pistachios and almonds in a food processor and pulse until chopped. Add the cholate, cinnamon and salt. Pulse until well mixed.
- Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat.
- Divide the filo sheets into 3 stacks (12 sheets per stack, but do not stress on it). Lay 1 stack flat in the bottom of a 9x13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/3 of the nut mix, then layer with a second stack of filo. Our over another 1/3 of the butter. Sprinkle over the remaining nuts, then add the final stack. Our over the remaining butter.
- Cut into the baklava lengthwise into 1 1/2 inch strips. Then make diagonal slices, 1 1/2 inches apart, to create a diamond pattern (see photo). Bake 40-45 minutes until golden.
- Meanwhile, combine the honey, vanilla and 1/3 cup water in a medium pan. Bring to a boil, reduce the heat and simmer 5 minutes until thickened slightly. Pour the syrup over the warm baklava. Let soak for 2 hours or overnight. Enjoy!
