Recipe Jane Strode

Serving size: Serves 10 or more
Cuisine type: Greek
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Australian House & Garden recipe for Glazed orange baklava

INGREDIENTS

1x 375g packet filo pastry
250g butter, melted
3⅔ cups (500g) pistachios, chopped
500g glazed oranges, drained and chopped
400g caster sugar
7 tbsp (200g) honey
Persian fairy floss, to serve (available from gourmet delis)

METHOD

1 Preheat oven to 175°C (155°C fan) and butter a 40x20cm baking tray. Place 7 sheets of filo pastry on tray, brushing every second sheet with melted butter.

2 In a bowl, combine pistachios and glazed oranges then spread half on top of pastry. Place 7 sheets of pastry on top, brushing every second sheet with melted butter. Repeat with remaining mixture and pastry.

3 Chill in fridge for 15-20mins, then use a sharp knife to cut diamond shapes into the pastry. Bake for 30mins.

4 Meanwhile, place sugar, 300ml water and honey in a saucepan and bring to the boil. Remove baklava from oven and pour syrup over. Set aside until syrup is absorbed.

5 Remove baklava from tray with a palette knife. Pile fairy floss on top to serve.