Persian Baklava, a Very Sweet Temptation..

Baklava is sweet, sticky and flaky at the same time. It is the ultimate over indulgence and generally made using filo pastry, butter, nuts & syrup or honey. It is thought to originate in Turkey where trays of it were presented during ceremonies. It is an alternative to a dessert and usually served with a cup of strong Persian Chai especially around the festival of Nowruz (Iranian New Year & start of Spring).

I myself absolutely love it at any time of year with afternoon tea.

This is a recipe for Persian baklava. There are many different variations to baklava depending on the country you are in however traditionally Persian baklava comprises of almonds and pistachios with a sweet orange blossom syrup instead of the heavy honey based syrup commonly used in Turkish and Greek baklava and is my favourite of all of the different variations.

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Almond And Pistachio Persian Baklava

Ingredients

6 sheets of filo pastry

75 gm sliced pistachios

120gm ground almonds

50gm caster sugar

grated rind of half a large orange

grated rind of 1 lime

1 teaspoon of ground cardamom

1/2 teaspoon of cinnamon

80 gm melted butter

dried rose petals and ground pistachios to garnish

Orange Blossom Syrup

100ml water

1tsp fresh squeezed lime juice

1 teaspoon orange blossom water

150 gm caster sugar

1 clove

Method

Preheat the oven to 160′ (fan)

Combine the nuts, sugar, spices & rind in a bowl and set aside

Butter a baking dish and layer with three sheets of filo pastry ensuring you butter each sheet before placing the other on top

Add the filling all at once to the dish and place a sheet of filo pastry on top

Place another two layers of filo pastry on top ensuring you butter each sheet individually before placing the next

Lightly butter the top sheet and score into squares with a sharp knife

Place in a pre heated oven for 20 minutes until golden

Whilst this is cooking start to make the syrup

Add all the ingredients to a pan and simmer gently for around 20 minutes until the syrup thickens, pour over the baklava as soon as you remove it from the oven and leave to cool completely before removing from the tin

Serve and enjoy. Nooshe Jaan!

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