Raw Caster Sugar
Delicately flavoured with a...
- Ingredients
- Method
Ingredients
- 400g walnuts
- 160g blanched almonds
- ½ cup Chelsea Raw Caster Sugar
- ½ cup almond meal
- 2 tsp ground cinnamon
- Pinch of ground cloves
- 250g unsalted butter, melted
- 1 packet of filo pastry (22 sheets)
- 4 tbsp water
Syrup
- 3 cups of Chelsea Raw Caster Sugar
- 3 cups water
- ½ cup honey
- Juice of 1 large lemon
- Lemon peel
- 2 cinnamon sticks
- 2 tbsp of rosewater (optional)
Additional tips
For a spicier baklava, sprinkle top with cinnamon before serving.
Chelsea Products in Recipe
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Method
Preheat oven to 150°C (fan-forced 130°C). Process nuts in a food processor. Place in a bowl. Add the Chelsea Raw Caster Sugar, almond meal, ground cinnamon and ground cloves to the nut mixture and combine well.
Lay sheets of filo pastry flat on the kitchen bench. Set aside 6 sheets of pastry for the base, 4 for the middle layers and 12 for the top. Cover pastry with a damp tea towel to prevent from drying out. Using a pastry brush, grease a tray (28 x 34 x 5cm) with the melted butter.
Place one sheet of pastry in the tray. Brush top of sheet with melted butter. Repeat this process until you have 6 sheets of pastry in the tray.
Spread 2 cups of nut mixture evenly over the pastry. Place 2 sheets of pastry on top, brush each sheet with melted butter as you go. Repeat this process, then add 2 more cups of nut mixture and finish with 12 sheets of pastry, brushing each sheet with melted butter. The final 12 sheets become the top of the baklava.
Score the baklava into diamond portions using the tip of a sharp knife. Do not cut all the way through. Sprinkle water on the top layer of pastry. Bake for 1 to 1½ hours or until golden. Remove from oven and leave to cool completely.
Make the syrup by placing all the ingredients into a saucepan. Bring to a boil then lower the heat and simmer for 5 minutes. Pour hot syrup evenly over cooled baklava. Leave for several hours or overnight to allow syrup to soak into pastry.
Additional tips
For a spicier baklava, sprinkle top with cinnamon before serving.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Reviews
What did you think of this recipe?
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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- 2-3 Tbsp boiling water
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- 1 cup Chelsea White Sugar
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- pinch of salt
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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