Baklava for AlphaBakes

This month the magic AlphaBakes letter is 'B'...it's randomly generated and then to participate in the challenge you can make anything beginning with B or which has an ingredient beginning with B. This is quite handy really as Baklava has been on my 'to make' list for quite a while now but has never quite made it to the top...so here it is my Baklava for April's AlphaBakes! The challenge is hosted by The More Than Occasional Baker and Caroline Makes.

Baklava always looks so tempting...and what's not to like...pastry and nuts soaked in butter and sugar...heaven! Not so good for anyone on a diet though...but if we don't mention it, it can't be true! This version also has cardamom and orange blossom water in, giving it a nice aromatic flavour and a light delicate flavour with the orange blossom.

I used the following recipe adapted from BBC recipe but Nigella also has a good one here. The only other thing is I would have liked to have chopped the nuts a bit finer but I didn't have a food processor handy at the time. I also only had a top and a bottom layer of filo...if I were to make it again I think I'd add some more layers inbetween. I would also consider using a disposable tray as this might help to get the first few out as it can be quite difficult, with a disposable tray you could cut down the side!

Why not give AlphaBakes a go...I've got my second B in the oven as we speak!

Ingredients

18 sheets Filo pastry

225g unsalted butter

225g pistachios and walnuts, mixed and roughly chopped

2 tbsp granulated sugar

1 tsp ground cardamom

Syrup

350g granulated sugar

300ml water

1 tbsp lemon juice

2 tbsp orange blossom water

Butter a 17cm x 28 cm baking tray, I didn't have this size so I just used the closest thing. Then preheat the oven to 180c/160c fan/gas 4. Put the butter over a low heat until it is melted. Lay 10 sheets of the filo into the baking tray, each one should be brushed with melted butter before adding the next.

The nuts should already be roughly chopped, they can then be mixed in a bowl with the sugar and cardamom. This mixture is then spread over the pastry in the baking tray. Finally, layer on the remaining sheets of filo, again buttering between each sheet. Once complete, take a sharp knife and cut in the diamond pattern through the top layers. To bake, put in the preheated oven for 20 minutes before reducing the temperature to 150c/130c fan/gas 2 and baking for another 30-40 minutes. The top should be a bit puffy and golden. Remove from the oven and allow to cool a little.

The final step which gives Baklava it's wonderful sugary taste is to make the syrup. Heat the sugar, water, lemon juice and orange blossom water in a saucepan, preferably heavy-based. It should be over a medium heat for around 20 minutes until it forms a syrup. When ready, allow to cool slightly before pouring into the slits you cut earlier. Leave to cool completely and then cut into individual diamond shaped pieces. I also served mine with a squeeze of honey over the top!