Super easy baklava
John's version of this syrup-soaked pastry is gently spiced with cinnamon, and has a blend of almonds, pistachios and chocolate chips!
Makes approx. 24 pieces
200g caster sugar100ml water300g of blanched almonds, roughly chopped 300 g pistachios, roughly chopped1tsp ground cinnamon60g dark chocolate chips1-3 capfuls orange blossom water1-2 tsp vanilla bean extract 125g of unsalted butter12 sheets of filo pastry
Preheat the oven 180c.
Add the sugar and water to a small saucepan and heat gently until the sugar dissolves.
Bring to a rolling boil for around 5 minutes, stirring gently until thickened. Add a little water if too thick. Leave to cool.
Add the chopped nuts to a small tray and roast until golden.
Drop all of the nuts, half the syrup, the cinnamon and chocolate chips into a bowl and stir until well combined.
Use a little butter to grease a 15 x 10 inch baking tray. Melt the rest of the butter and keep warm.
To assemble, brush the first sheet of filo pastry with butter, fold in half and add to the baking tray. Repeat until there are 6 layers on the bottom.
Spread the nut mix evenly over the pastry, then top with another sheet of folded filo and butter. Repeat until there are 4 layers across the top. Tuck in the corners to make sure that the top is completely covered and top with any extra butter.
Leave in the fridge to set for around 10 minutes.
Cut into neat triangles using a sharp knife and then bake for 20-25 minutes at 180, until the top is lightly golden and crispy.
Add the orange blossom and vanilla bean extract to your remaining syrup and combine. Heat gently if required.
Pour the syrup over the top of the cooked baklava and leave to cool slightly before serving.