Nigella Baklava

This delicious baklava recipe, inspired by Nigella, is a quick and easy treat that’s perfect for any occasion. With its crispy, buttery layers of filo pastry and a sweet, fragrant syrup, it’s the ultimate indulgence. You can easily adjust the filling with your favorite nuts, making it a versatile dessert that everyone will love.

Ingredients Needed:

For the Syrup:

• 500 grams of caster sugar
• juice of ½ lemon
• 1 tablespoon rosewater
• 1 tablespoon orange flower water

For the Pastry:

• 325 grams pistachios (chopped in a processor til medium-fine)
• 125 grams unsalted butter (melted)
• 400 grams filo pastry

How To Make Baklava Recipe?

1. Make the Syrup: In a pan, combine 300ml water, 500g caster sugar, and 120ml lemon juice. Bring it to a boil and keep it boiling for 5 minutes. Add 15ml rosewater and 15ml orange-flower water, remove from the heat, and let it cool. Once cooled, refrigerate the syrup.
2. Prepare the Pastry: Preheat the oven to 180ºC. Brush a square tin with melted butter. Place half of the filo sheets in the tin, brushing each sheet with butter. Ensure the filo overlaps the edges slightly. Once the bottom layer is done, evenly spread 325g chopped pistachios over the pastry.
3. Finish Layering: Continue layering the remaining filo sheets on top, brushing each sheet with butter. Once you finish with the last sheet, trim the edges for a neat finish.
4. Cut the Baklava: Using a sharp knife, cut the baklava into diamond shapes, ensuring the cuts go all the way through to the bottom of the tin.
5. Bake: Place the tin in the preheated oven and bake for 30 minutes, or until the filo is golden-brown and puffed up.
6. Add the Syrup: Once the baklava is out of the oven, pour half of the cold syrup over it. Let it soak for a few minutes, then pour over the rest of the syrup. Allow the baklava to cool completely before serving.

Recipe Tips:

• Use Fresh Filo Pastry: Ensure your Filo pastry is fresh and not dry. If it’s dry, it may break while layering. Keep it covered with a damp cloth as you work to prevent it from drying out.
• Butter Every Sheet: Brush each sheet of filo with melted butter. This helps create the flaky, crispy texture that’s essential for perfect baklava.
• Cut the Baklava Before Baking: Cut the baklava into diamond shapes before baking. This makes it easier to serve once it’s baked and ensures the syrup soaks in properly.
• Let the Syrup Cool: Make sure the syrup is completely cool before pouring it over the baklava. If the syrup is too hot, it will soften the pastry instead of soaking it properly.
• Use a Sharp Knife for Cutting: When cutting the baklava, use a sharp knife to get clean cuts through the layers. This will give the baklava a neat and professional look.

How To Store & Reheat Leftovers?

• Refrigerate: Let the baklava cool to room temperature, then store it in an airtight container in the fridge for up to a week.
• Freeze: Cool the baklava completely, then wrap it tightly in plastic wrap or foil. Freeze for up to 3 months.
• In the Air Fryer: Heat the baklava in the air fryer at 180°C for 3-5 minutes until crispy and warm.

Nutrition Facts:

• Calories: 306 kcal
• Total Fat: 20.5 g
• Saturated Fat: 5.5 g
• Cholesterol: 0 mg
• Sodium: 75 mg
• Potassium: 0 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Sugars: 17 g
• Protein: 3 g

Try More Nigella  Lawson Recipes

• Nigella Apple Pie Recipe
• Nigella Balsamic Strawberries ​Recipe
• Nigella Apple And Blackberry Pie ​Recipe