Baklavas evoke heaven to me... Nothing below! They are traditionnally
flavoured with rose and orange blossom (neroli). You will find thousands
of versions on the Web.
For approximately 30 pieces
- 225 g unsalted pistachio nuts (or other nuts)
- 15 ml sugar (white or brown)
- 5 ml Aliksir rose hydrosol
- 2,5 ml Aliksir neroli hydrosol
- ½ pack phyllo dough
- 100 g unsalted butter, melted
- 200 ml sugar (white or brown)
- 250 ml water
- 75 ml honey
- 3-5 ml Aliksir rose hydrosol
- 3-5 ml Aliksir neroli hydrosol
Watch out: The day before, verify the producer's instructions for thawing the phyllo dough.
- Butter a rectangular baking pan of about 25 x 20 cm.
- Coarsely grind the nuts, with a blender, a mortar or a pastry roll. Set half the nuts aside.
- Finely grind the rest of the nuts. Set a little quantity aside to decorate later.
- Mix the finely ground nuts with the sugar and the hydrosols. Integrate the coarsely ground nuts. Set aside.
- Cut the phyllo dough into two rectangles, to fit the size of the pan. Cover the unused sheets with a damp cloth.
- Spread one sheet at a time in the pan, brushing each one with melted butter. Spread about half the dough in this manner.
- Spread the nut filling onto the phyllo dough.
- Place the rest of the phyllo dough on top, brushing each sheet with butter.
- Precut the baklavas with a sharp knife and sprinkle some ground nuts on top to decorate.
- Bake at 350°F for one hour or until the dough is golden.
- In a small stove-top pan, dissolve the sugar in the water. Bring to a boil. Simmer for about 15 minutes or until obtaining a syrupy texture. Remove from heat and blend in the hydrosols.
- Pour the syrup on the dough. Serve warm or cold.