Ingredients
Filo pastry:
- 300g flour
- 80g Grand Fermage unsalted butter roll
- 50g cornflour
- 150g water
- 2 tablespoons orange flower water
- Pinch of salt
Filling:
- 120g walnuts
- 80g almonds
- 80g cashew nuts
- 40g pistachios
- 120g Grand Fermage unsalted butter roll
- 50g honey
- 50g sugar
- 2 tablespoons orange flower water
- 1 tsp. cinnamon
- 100g Grand Fermage unsalted butter roll, melted (for assembling the pastry)
Syrup:
- 3 tablespoons orange flower water
- 50g honey
And don't forget to grade the recipe:
Preparation
Filo pastry:
- Add all the ingredients to the bowl of a stand mixer and knead for 5 minutes.
- Cover the dough with cling film and chill in the fridge for 20 minutes.
- Divide into 9 equal sized balls.
- Pass each ball through a dough sheeter set to 0.5mm thickness (the sheets should be very thin and translucid), then sprinkle with cornflour.
- Set the sheets on a tray covered with cling film to ensure they don’t dry out.
Filling:
- Blend the walnuts, almonds and cashew nuts together until the texture resembles flaky salt.
- Add the honey, sugar, unsalted butter, orange blossom water and cinnamon, and mix.
Assembly:
- Preheat the oven to 180°C.
- Generously grease a 20x25cm rectangular dish.
- Cut your filo sheets to fit the dish.
- Lay three sheets of filo over the base of the dish, brushing each one with melted butter.
- Cover with half the filling, then add three more generously buttered filo sheets.
- Add the rest of the filling and top with the final three sheets of filo, brushing generously with butter once again.
- Pre-cut the baklava into diamond shapes, then bake for 45 minutes.
- 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.
- Crush the pistachios and sprinkle over each baklava. Leave to rest at least overnight before tasting.
And don't forget to grade the recipe:
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