This week I’ve baked Baklava.

Baklava is a treat at home and so I thought it would be nice to make my own.

Baklava is made up of layered filo pastry with a sweet nutty filling between the layers.

I’ve made filo pastry before when I made my apple strudel.

Once the dough has been made it is placed in a bowl full of grape seed oil.  You use grape seed oil because it doesn’t have an after taste which would seep into the dough.  Soaking the dough in the oil helps when rolling out the pastry. The hard bit about filo pastry’s is rolling it out so that it is thin enough to read a piece of paper through it.

Once the dough has been rolled out, divide it up into 16 equal size pieces and lay eight of the sheets into a baking tin one by one brushing each sheet with melted butter this helps to make the pastry crispy and adds colour.  I then covered the pastry with my nut mixture and added the remaining eight sheets of pastry brushing them with melted butter. Finally I cut the Bakalva into diamond shapes and placed it in the oven until it wasgolden and crisp.

The recipe I was using said to make the syrup from lemon and orange juice as well as water, but I felt that this would not be sweet and sticky enough so I messed about with the syrup recipe a bit and used golden syrup. This made it nice and sticky although I felt that it could have had a bit more zing to it, I could have perhaps used some more lemon juice or maybe orange juice

It was a fun bake and I will be back to try some different fillings.