BEcks honey baklava recipe

BECK’S BAKLAVA WITH AB’s HONEY

Becks Baklava with ABs Honey

Beck's Baklava with AB's Honey

Made with layers of honey-soaked filo pastry and pistachio nuts, it's easy to see why this traditional sweet treat has been popular for centuries.
Prep Time 20 mins
Cook Time 30 mins
Course Dessert

Ingredients
  

Filo Layers

  • 1 pack filo pastry, thawed Cover with a damp towel to prevent drying out
  • 250g pistachio nuts
  • 125g butter, melted and cooled
  • ½ cup raw caster sugar
  • ½ tsp cinnamon

Honey Syrup

  • ½ cup raw caster sugar
  • 3 tbsp AB's Macadamia Honey
  • 2 tbsp rose water
  • 1 tbsp lemon juice
  • ½ tsp lemon zest

Instructions
 

  • Preheat oven to 170°C

Syrup

  • In a saucepan over medium heat, combine sugar, honey, lemon, lemon zest, rosewater & water.
  • Stirring, bring to the boil and simmer until sugar is melted. Once sugar has melted, reduce heat to low & simmer for 5 mins.
  • Pour through a strainer and set aside to cool.

Filo filling

  • In a food processor, pulse pistachio nuts, sugar & cinnamon until combined and the nuts are in much smaller pieces.
  • Grease an 8 x 10 inch rectangular pan (or 10 x 10 inch square pan) with butter.
  • Place 2-3 sheets of filo into the tray. Brush with melted butter. Sprinkle with nut mixture. Repeat until you’ve used all the filo or all the nut mixture.
  • Using a sharp knife, cut the baklava into small squares before putting it in the oven.
  • Bake for 30 mins until golden brown.

Adding the syrup

  • Once cooked, remove the baklava from the oven and let sit for 5 mins.
  • Gently pour the syrup evenly over the entire baklava. This will soak into it while it cools.
  • Store in an air-tight container for up to a week (if it lasts that long!)
  • Avoid storing in the fridge as the butter will solidify.

Leave a Comment

Scroll to Top