If there is one dessert that has a reputation for difficulty, that would be Baklava. But through this recipe, you’ll realize that it’s amazingly easy to make! We suspect that perhaps this is because working with filo pastry can oftentimes be intimidating. With a little help from Australian Carobs plus a few very simple tips, we’ll debunk that baking myth. Scroll down for the recipe and start working on a pan of irresistibly good carob baklava!
Orange, Cinnamon and Carob Spiced Baklava Recipe
- 2 cups (240 gms) walnut, finely chopped
- 2 cups (260 gms) pistachio nuts, finely chopped
- 1 tbsp ground cinnamon
- 1 tbsp The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp orange zest, finely grated
- 1/3 cup (80 ml) The Australian Carob Co. Carob Syrup
- 7 oz (200 gms) unsalted butter, melted
- 1 pack filo pastry
- 1 1/4 cup (275 gms) caster sugar
- 1/2 cup (125 ml) The Australian Carob Co. Carob Syrup
- 1 1/4 cups (275 ml) water
- peel of 1 lemon
- peel of 1 orange
- 1 cinnamon stick
- 1/4 cup (60 ml) lemon juice
- Preheat oven to 180°C (160°C fan-forced/350°F) and lightly grease a 23cm x 33cm (9” x 13”) rectangular baking dish with melted butter.
- For the syrup, combine sugar, carob syrup, water, peels and cinnamon together in a small saucepan over a low heat, stirring until sugar dissolves. Bring to the boil and simmer for 10 minutes or until syrup coats the back of a spoon. Add lemon juice, stirring to combine and remove from heat, allow to cool completely.
- For the nut filling, combine walnuts, pistachios, cinnamon, carob powder, zest and carob syrup together in a medium mixing bowl, stirring until well combined.
- Evenly divide the pastry sheets into equal thirds and place a clean damp tea towel over pastry until ready to use. Take the first third of the pastry sheets and trim to size. Carefully brush each sheet with butter, sandwiching together, before placing in the base of the prepared baking dish.
- Spoon half the nut mixture over the top of the pastry, spreading evenly. Repeat the process above with the second batch of pastry, pressing sandwiched layer down over the top of the nut layer.
- Spoon the remaining nut mixture over the pastry, spreading evenly and repeat the above process with the final batch of pastry sheets. With clean hands, gently press down on the pastry sheets to help compress the Baklava. Brush the top with butter and place baking dish in freezer for 10 minutes to allow butter to firm up.
- Using a small sharp knife, gently score the top of the baklava, cutting through the top few layers of pastry. Place baking dish in preheated oven for 45 minutes or until golden and cooked through. If the top is coloring too quickly, place a sheet of foil loosely over the top.
- Remove baklava from oven and pour cooled syrup over the top, whilst still hot. Set aside at room temperature to stand overnight, allowing syrup to be absorbed.
- To serve, cut through to the base of the baking dish and use a spatula to lift pieces out.