1 pack filo pastry (approximately 25 sheets)
300mL thickened cream
300g unsalted butter
1/4 cup walnuts
1/2 cup pistachios
1/2 cup sugar
1 cup water
rose water / vanilla or jasmine essence / liquid flavouring
This baqlawa isn’t like the normal diamond looking one.
Preheat the oven to 190 degrees celsius.
Grease a deep baking pan and set aside. I used a 12cm by 18cm pan which was an inch too small, but it still fit.
In a small saucepan, melt the butter on low heat.
Add the cream to it and continually stir.
When mixture integrates (needs about 5 – 10 minutes), turn off the heat and transfer into a bowl.
To know if the mixture is ready, dip your wooden spoon and wipe the back of it with your finger.
If the mixture runs over the wiped area, it is not yet ready.
Place the bowl in the freezer to speed up cooling down time. If you are not in a hurry, then it’s best to leave it in the fridge or on a bench.
As it cools, roughly chop the walnuts. Add it to the mixture.
Prepare your filo pastry by cutting each sheet in half. Filo pastry usually comes in a rectangular form, cut it parallel to the width.
Keep a tea towel over the filo pastry you are not working with to stop it from drying and cracking. When the mixture is cool, lay out one sheet of filo pastry on a cutting board.
Using a pastry brush, brush over the mixture (evenly) and then begin to roll up.
Once in a long cylindrical shape, brush over with the mixture and roll on itself to form a coil.
The final piece should look like a circle with a spiral. Place it against the edge of the baking tray and repeat the process until the tray is full.
If you have any remaining mixture, brush the tops of the swirls and place in the oven until golden brown (depending on the type of oven you have, it may take up to 45 minutes).
10 minutes before removing the baqlawa from the oven, add the pistachios on top and return to the oven.
As it cooks in the oven, in a clean saucepan, bring 1/2 cup water to the boil.
Add the 1 cup sugar and stir until sugar is disolved and mixture thickens. Add a pinch of citric acid (you can use lemon juice). This stops the sugar from recrystalising after it cools.
Add the rose water, or liquid flavouring (so that the sour taste of the citric acid is overcome).
Stir for a further 3 – 5 minutes on low heat.
When the syrup cools, pour it over the baqlawa while it’s still hot.
Serve immediately with vanilla ice cream.
No. No. And No! It’s not called BAKLAVA and I hate it when people call it that! >_<