4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking baklava not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
Melt the butter in a pan over a low heat. Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up. Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process.
When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins. 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it’s completely cold. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Free Totewhen you subscribe to Taste of Home today!
00743 11 40 C 11 55. 007431 69 40 69 C 47. Layers of super thin and flaky buttered phyllo sheets are filled with nuts and sweetened with baklava syrup to make the best Turkish Baklava. Make it at home with this easy baklava recipe and enjoy a whole pan with your beloved ones. Syrup desserts have a special place among all Turkish foods.