Nut pastries in syrup

Name: Nut pastries in syrup
Total time: 16200 s
Yield: 18 people.
Cuisine: Indian
Ingredients: 450 g filo pastry (about 30 sheets.); 1 cup melted unsalted butter; 250 g finely chopped walnuts; 250 g finely chopped almonds; 250 g finely chopped pistachio; 1 teaspoon cinnamon powder; 1\4 cup sugar; 1\4 cup sugar; 1 cup water; 2 tablespoon lemon juice; 1\4 cup honey; 1 tablespoon orange blossom water

Aladdin Raj @3607as

Baklava is probably one of the mist known of middle eastern sweet,. In this delightful version, sheets of buttered, water thin filo are layered with nuts and baked. Then they're soaked in a lemon and orange blossom flavored sugar and honey syrup.

Saved

Ingredients

4 hr 30 minutes

18 people.

Pastries:
450 gfilo pastry (about 30 sheets.)
1 cupmelted unsalted butter
250 gfinely chopped walnuts
250 gfinely chopped almonds
250 gfinely chopped pistachio
1 teaspooncinnamon powder
1\4 cup sugar
Syrup:
1\4 cup sugar
1 cupwater
2 tablespoonlemon juice
1\4 cup honey
1 tablespoonorange blossom water

Saved

Steps

4 hr 30 minutes

1

Butter a 28x 18cm (11x7 inch) tin. If necessary, cut the filo the size of the tin.
2

Place one sheet of pastry on the bottom of the tin and butter it with a pastry brush. Repeat for half the pastry (about 15 minutes.
3

Combine the nuts, cinnamon and sugar.
4

Sprinkle the mixture evenly over the top layer of buttered filo. Continue layering the remaining pastry on top of the but mixture, again brushing each layer of pastry with melted butter. After the final layer of pastry is placed on top, brush it with butter.
5

Carefully cut the tray of pastry into diagonal diamond shapes with a sharp knife, making sure to cut to the base.
6

Bake in a moderate oven 180.C\335.F for about 45 minute or until the top is crisp and golden.
7

Combine the sugar, water, lemon juice in a pan, stir over low heat to dissolve the sugar, and then boil for 5 minutes. Remove from the heat, add the honey, stir to dissolve, and add the orange blossom water.
8

Pour the hot syrup over the cooked baklava. Let set for at least 2 hours for best results, leave overnight so that the syrup can be fully absorbed.