Baklava

  • Guests 8 people
  • Preparation 50 minutes
  • Cooking 50 minutes
  • Difficulty Medium

To make this recipe 

Unsalted butter roll 1kg Discover the product

Ingredients

Filo pastry:

  1. 300g flour
  2. 80g Grand Fermage unsalted butter roll
  3. 50g cornflour
  4. 150g water
  5. 2 tablespoons orange flower water
  6. Pinch of salt

Filling:

  1. 120g walnuts
  2. 80g almonds
  3. 80g cashew nuts
  4. 40g pistachios
  5. 120g Grand Fermage unsalted butter roll
  6. 50g honey
  7. 50g sugar
  8. 2 tablespoons orange flower water
  9. 1 tsp. cinnamon
  10. 100g Grand Fermage unsalted butter roll, melted (for assembling the pastry)

Syrup:

  1. 3 tablespoons orange flower water
  2. 50g honey

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Preparation

Filo pastry:

  1. Add all the ingredients to the bowl of a stand mixer and knead for 5 minutes.
  2. Cover the dough with cling film and chill in the fridge for 20 minutes.
  3. Divide into 9 equal sized balls.
  4. Pass each ball through a dough sheeter set to 0.5mm thickness (the sheets should be very thin and translucid), then sprinkle with cornflour.
  5. Set the sheets on a tray covered with cling film to ensure they don’t dry out.

Filling:

  1. Blend the walnuts, almonds and cashew nuts together until the texture resembles flaky salt.
  2. Add the honey, sugar, unsalted butter, orange blossom water and cinnamon, and mix.

Assembly:

  1. Preheat the oven to 180°C.
  2. Generously grease a 20x25cm rectangular dish.
  3. Cut your filo sheets to fit the dish.
  4. Lay three sheets of filo over the base of the dish, brushing each one with melted butter.
  5. Cover with half the filling, then add three more generously buttered filo sheets.
  6. Add the rest of the filling and top with the final three sheets of filo, brushing generously with butter once again.
  7. Pre-cut the baklava into diamond shapes, then bake for 45 minutes.
  8. To make the syrup: heat the honey and orange flower water, then drizzle over the baklava as soon as they come out of the oven.
  9. Crush the pistachios and sprinkle over each baklava. Leave to rest at least overnight before tasting.

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