After Cunard’s classic scones, we’re craving something exotic this week and sweet layers of honey-soaked pastry hit the spot. This Greek classic has been made since ancient times and is popular around the Mediterranean. To say we’d quite like to be eating this pistachio version somewhere in Santorini is an understatement. Thankfully, Viking are on hand to show us how to recreate it at home…
FOR THE BAKLAVA
140g unsalted butter
300g whole shelled pistachio nuts
10-12 sheets filo pastry
FOR THE SYRUP
1 cinnamon stick
Zest of one lemon
- Preheat the oven to 200°C, then gently melt the butter in a small saucepan.
- Chop the pistachio nuts finely and toss with the cinnamon, then set aside.
- Unroll the pastry. Make sure the layers are aligned, then cut in half, or around the size of the baking tin. Cover with a clean, wet cloth to stop the layers drying out.
- Brush the bottom and sides of the tin with melted butter, then place two sheets of pastry into the tin, brushing thoroughly with butter. Repeat until you have 10 sheets layered.
- Sprinkle with the pistachio nut mixture, then top with two more sheets of pastry, brush again with butter and sprinkle with more nuts. Repeat until you run out of pastry.
- Using a sharp knife, cut the baklava into diamond or square shapes around 1 x 1 ¼ inches (2 ½ x 3 cm) in size, all the way to the bottom of the pan.
- Bake for about 30 to 35 minutes until the baklava is golden and crisp.
- Meanwhile, prepare the syrup. Boil the sugar and the water without stirring for about two minutes, then add the cinnamon, honey and lemon zest. Simmer for about 20 minutes.
- Remove the baklava from the oven and immediately drench with the syrup. Allow to cool before serving.
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