BECK'S BAKLAVA WITH AB's HONEY Recipe
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.
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
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Preheat oven to 170°C
Syrup
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In a saucepan over medium heat, combine sugar, honey, lemon, lemon zest, rosewater & water.
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Stirring, bring to the boil and simmer until sugar is melted. Once sugar has melted, reduce heat to low & simmer for 5 mins.
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Pour through a strainer and set aside to cool.
Filo filling
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In a food processor, pulse pistachio nuts, sugar & cinnamon until combined and the nuts are in much smaller pieces.
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Grease an 8 x 10 inch rectangular pan (or 10 x 10 inch square pan) with butter.
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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.
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Using a sharp knife, cut the baklava into small squares before putting it in the oven.
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Bake for 30 mins until golden brown.
Adding the syrup
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Once cooked, remove the baklava from the oven and let sit for 5 mins.
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Gently pour the syrup evenly over the entire baklava. This will soak into it while it cools.
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Store in an air-tight container for up to a week (if it lasts that long!)
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Avoid storing in the fridge as the butter will solidify.
Notes
At Simply Honey, we also have a range of real Australian Honey, including active Manuka Honey, Tasmanian Leatherwood Honey and unprocessed Honey varieties to choose from.
Featured in this Recipe: AB's Macadamia Honey
