BLACK SEA BAKLAVA

BLACK SEA BAKLAVA -

Amazing irresistible Turkish treat that combines honey, nuts and orange blossom.

INGREDIENTS:

50 g hazelnuts
50 g walnuts
100 g caster sugar
3 tbsp orange flower water
60 g butter, melted
300 g filo pastry
250 g honey
2 large oranges, zested in strips

METHOD:

Preheat the oven to 180C/160C fan/gas 4.
Put both kinds of nuts in the food processor along with half the sugar and pulse until finely chopped.
Tip it all into a bowl and stir in the orange blossom water to make a smooth paste.
Brush a 20cm x 30cm x 7cm tin with melted butter. If necessary, cut the filo pastry into 12 sheets that will fit the tin.
Lay the first sheet of filo pastry into the greased tin. Each layer should touch the sides of the tin, so use a bit of another sheet as well if you need to.
Brush again with butter and lay another sheet of pastry on top, taking care to push the sheets into the corners and up the sides - if you have a lot of overhang, trim it off with a knife. Do the same with another three sheets, so you have 5 layers. Brush with melted butter.
Spread half the nut mixture onto the pastry, then use the back of a spoon to even it out and compress it.
Cover the nut paste with another five sheets filo pastry and melted butter in alternate layers, then spread over the rest of the nutty paste.
Add another five layers of filo pastry, each brushed with melted butter.
Use a sharp knife to cut diagonal lines in the pastry so you end up with the classic diamond-shaped pieces.
Bake in the oven for around 35-40 minutes, until golden brown.
When the baklava goes in the oven, put the rest of the sugar, honey and 100 ml water in a small saucepan and bring to the boil.
Drop the orange zest strands into the mixture. Turn the heat down and simmer until reduced by just over half and the zest is translucent.
Strain through a sieve. Separate the orange zest strands with a fork so they’re not all in one sticky clump.
When the baklava is ready but still hot, spoon the syrup over and let it soak in for a minute before topping each piece with strands of the sticky zest.
Serve at room temperature.

Tips:

Baklava is traditionally served with Turkish coffee.