Food
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Plum & Lavender Baklava (recipe)

Ingredients
FOR THE SYRUP:
•250g runny honey
•250g lavender sugar, or 250g caster sugar plus two tablespoons of dried lavender
•250ml water
•1 cinnamon stick
•2 strips of orange rind

FOR THE BAKLAVA:
•11 red plums, halved, stoned and cut into thirds
•110g lavender sugar, or 100g caster sugar plus 1 tablespoon dried lavender
•300g roasted almonds, finely chopped
•150g roasted hazlenuts, finely chopped
•150g unsalted butter, melted
•16 sheets (or 8 large sheets) of filo pastry

Method
1.Put all the syrup ingredients in a saucepan and bring to the boil, then simmer for about 5 minutes until the syrup begins to thicken. Set aside to cool, discarding the cinnamon stick and orange rind.
2.Preheat the oven to 200˚C/Gas 6.
3.Toss the plum slices with half of the lavender sugar and put in a roasting tin. Cover with foil and roast for 20 minutes, then remove the foil and allow to cool. Strain off any cooking juices and reserve.
4.Reduce the oven temperature to 180˚C/Gas 4. Mix the nuts with the remaining lavender sugar and set aside.
5.Brush the bottom of a 24x30cm baking tin with melted butter. If using large sheets of filo, cut in half lengthways. Brush one layer with butter and top with another; repeat until you have a 6 layer buttered filo ‘sandwich’. Sprinkle a third of the nut mixture evenly over the filo, followed by a third of the sliced plums.
6.Take another 6 layers of filo, bruch each with butter as before, and lay on top of the nuts and plums and repeat as above. To finish, brush the remaining four layers of filo with butter and place on the top. Using a sharp knife, score a diamond pattern on the surface, no deeper than the top layer of nuts. Brush with melted butter and sprinkle with a few drops of water to prevent the pastry from curling during cooking.
7.Bake for 35-40 minutes, or until golden. Remove from the oven and pour the cold syrup over the baklava and set aside to cool for a few hours, or overnight, until the syrup has been fully absorbed. Add the reserved plum cooking juices to the syrup or reserve to fold through Greek yogurt. Serve at room temperature.

recipe

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This entry was posted in: Food

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At citySonnet, artist Maria spreads her love for art, poetry and nature. These pages inspire visitors to add an artsy touch and creativity to their everyday lives.

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