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Christmas Baklava
Super easy recipe for a fruit filled pastry that's sweet and sticky and a festive treat.
Equipment
- 18 x 18cm baking tin
Ingredients
- 150 g mixed dried fruit
- 3 tbsp brandy
- 50 g unsalted butter
- 150 g filo pastry
- 50 g walnuts crumbled
- 20 g demerara sugar
- 1 orange zest and juice
- 1 cinnamon stick
- 100 g caster sugar
Instructions
- Preheat oven to 200C and grease the baking tin with butter
- Soak the fruit for at least 2 hours (better overnight) with the brandy or other booze so it's plumped up ready to use
- Melt the butter in a small pan
- Cut the filo pastry to fit your baking tin and lay the first sheet on bottom of baking tin and paint with the melted butter, do this for another 5 sheets
- sprinkle the walnuts and fruit mixture over the pastry and add all the orange zest and the demerara sugar
- Lay another sheet of filo pastry on top and paint with the melted butter and carry on till all sheets used then paint the top with remaining butter
- use a sharp knife to cut the pastry into pieces (I made 6 slices)
- Bake for approximately 30 minutes till golden on top
- leave to cool in the tin while you make the syrup
- make the orange juice up to 150ml with water and pour into small pan with the sugar and cinnamon
- heat gently till sugar dissolved then boil and simmer about 10 minutes to make a spiced syrup
- pour syrup over the baklava and dust with icing sugar just before serving
Video
Notes
Remember to cut the pastry before baking as it will shatter if you try to do this after it's baked.
Use any nuts you fancy here and make the syrup with honey if you prefer.
I have just made a simple base and filled with the fruity mixture, you could divide your sheets of filo up to make more layers.
This baklava will keep for up to a week in an airtight tin.
You can freeze baklava before baking for up to 3 months.
Serve your Chritsmas baklava either on it's own or with brandy butter, whipped cream or ice-cream.
Nutrition
Calories: 358kcalCarbohydrates: 53gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 18mgSodium: 125mgPotassium: 265mgFiber: 4gSugar: 34gVitamin A: 257IUVitamin C: 12mgCalcium: 68mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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