Recipe

Blueberry baklava

Aug 31, 2011 2:00pm
  • 25 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Blueberry baklava
  • 1/2 cup finely chopped unsalted pistachio kernels
  • 1杯精疲力竭的杏仁
  • 1/2 cup finely chopped walnuts
  • 1 cup caster sugar
  • 3 teaspoon ground cinnamon
  • 300 gram frozen blueberries, thawed
  • 12 sheets filo pastry
  • 100 gram butter, melted
  • 1/2 cup honey
  • 1/4 cup lemon juice

Method

Blueberry baklava
  • 1
    Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Combine nuts, half the sugar, cinnamon and blueberries in a bowl.
  • 2
    Fold each pastry sheet in half. Stack 4 folded pastry sheets on a clean work surface, brushing with butter between each sheet. Repeat with remaining pastry to make another 2 stacks, each with 4 sheets of pastry.
  • 3
    Place 1 pastry stack in base of prepared pan. Top with half the blueberry mixture. Top with another pastry stack and remaining blueberry mixture. Top with remaining pastry stack. Brush with remaining butter. Cover with plastic wrap; chill for 10 minutes.
  • 4
    Preheat oven to 200°C (180°C fan-forced). Using a sharp knife, score top of pastry into 8 equal pieces.
  • 5
    Bake for 10 minutes or until lightly browned. Reduce oven temperature to 160°C (140°C fan-forced). Bake for 20-25 minutes more or until pastry is golden and crisp.
  • 6
    Meanwhile, combine honey, remaining sugar, juice and 1/3 cup water in a saucepan over low heat. Cook and stir for 2 minutes or until sugar dissolves. Increase heat to moderate; bring to the boil. Boil for 5 minutes or until syrupy.
  • 7
    Pour hot syrup over hot baklava. Stand for at least 2 hours. Cut into 8 pieces. Serve.

Notes

For easy cutting, chill baklava overnight. Use a food processor to finely chop nuts.

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