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Pistachio, almond, lemon & rose baklava

Pistachio, almond, lemon & rose baklava served on a plate

Pistachio, almond, lemon & rose baklava

Name: Pistachio, almond, lemon & rose baklava
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: Makes around 25-30 pieces
Cuisine: Turkish
Ingredients: 125g ground almonds; 300g pistachios chopped in a food processor (some roughly, some finely); 1 lemon finely zested and juiced, plus 4 broad strips of zest; 500g granulated sugar plus 3 tbsp; 200g butter melted, plus extra for the tin; 2 x 250g packs of filo pastry (you won’t use all the sheets); about 2 tsp rosewater (add to taste as brands vary in strength); handful of pink rose petals unsprayed (optional)

Diana Henry

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Makes around 25-30 pieces

More effort

Prep: 35 mins

Cook: 1 hr and 10 mins

plus overnight cooling

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Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. Diana Henry's recipe features pistachio, almond, rose and lemon flavours

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g ground almonds
300g pistachios

chopped in a food processor (some roughly, some finely)
1 lemon

finely zested and juiced, plus 4 broad strips of zest
500g granulated sugar

plus 3 tbsp
200g butter

melted, plus extra for the tin
2 x 250g packs of filo pastry

(you won’t use all the sheets)
about 2 tsp rosewater

(add to taste as brands vary in strength)
handful of pink rose petals

unsprayed (optional)

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Nutrition: Per serving

kcal260
fat13g
saturates4g
carbs30g
sugars20g
fibre2g
protein5g
salt0.3g

Method

step 1

Mix the ground almonds and chopped pistachios in a bowl, reserving 3 tbsp of the pistachios to garnish. Stir in the finely grated lemon zest, the 3 tbsp of sugar and 5 tbsp of the melted butter. Heat the oven to 180C/160C fan/gas 4. Brush the inside of a roasting or baking tin (30 x 20cm) with the butter.
step 2

Whatever size of filo sheets you have, cut them to fit the tin. Lay one sheet of filo in it, butter it, and keep going until you have 6 sheets of filo. Spoon the nut mixture on top and press down with the back of a spoon, like making a biscuit base, then put 8 filo sheets on the top, again buttering each one. Using a sharp knife, cut a diamond trellis on top, then bake in the oven for 1 hr until golden brown.
step 3

Make the syrup by putting the sugar, lemon juice and strips of zest into a saucepan with 250ml water. Bring to a boil, stirring to help the sugar dissolve, then turn the heat down a little and simmer for 10 mins. The mixture will look quite syrupy. Remove the lemon zest and add the rosewater to taste.
step 4

While the baklava and the syrup are still warm, pour the syrup carefully over the pastry. Return the baklava to the oven for 5 more mins.
step 5

Sprinkle the remaining pistachios over the baklava, then leave to cool overnight – so that the baklava can absorb all the syrup. If you’re making this for a special occasion, it’s nice to scatter over some torn rose petals (they have to be small pieces) just before serving.

Recipe from Good Food magazine, April 2020

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