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Baklava

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Ingredients

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Syrup

  • 250 grams sugar
  • 200 grams water
  • lemon rind, of one lemon
  • lemon juice, of one lemon
  • 3 pieces orange peel
  • 4 cloves
  • 1 cinnamon stick

Filling

  • 375gm filo pastry
  • 200 grams Butter
  • 400 grams almonds, blanched and roasted
  • 130 grams sugar
  • 2 teaspoons cinnamon
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  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Syrup

  1.  Place all the syrup ingredients in the bowl and cook on Speed 3, 100 degrees, Counter-clockwise operation for 25 minutes. One cooked and sticky, pour through a strainer into another bowl and allow to cool. The syrup can be made ahead of time.

    2. Baklava

  2. Preheat your oven to 180 degrees.

  3. Place almonds, sugar and cinnamon into the bowl and chop on Speed 7 for 3-4 seconds. This will mean you have some texture to the baklava.

  4. Melt the butter gently in a saucepan.

  5. Take the filo pastry out of the packet. it is important to work fast otherwise the filo can dry out. Cut the filo to the same width as the cake tin. This allows you to simply place each sheet into the cake tin as you assemble the baklava. I also use the offcuts between layering.

  6. Reserve 6 - 8 sheets of filo for the top.

  7. Bruah the base of the cake tin with butter. Add a sheet of filo. Brush with melted butter. Repeat with another 7 sheets of filo.

  8. Sprinkle the nut mixture generaously over the filo.

  9. Continue the layering of filo pastry (3 sheets, each buttered) and one layer of nuts until all the nuts are used.

  10. Top with the reserved sheets of filo, making sure the top sheet is well buttered. Score the top few sheets into diamonds or squares to avoud the pastry from puffing up during baking.

  11. Bake in the oven for about 30 -40 minutes, until golden brown.

  12. Take your baklava out of the oven and pour the cooled syrup over the top. Allow the syrup to be absorbed before cutting all the way through to the  bottom.

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Tip

You can use walnuts and pistachios in this recipe. I use almonds because my daughter has an allergy to walnuts.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made half, with full syrup. Delist. Made spinach...

    Submitted by Deborah R on 17. January 2019 - 08:34.

    Made half, with full syrup. Delist. Made spinach cheese triangles with the other half- great combo

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  • Sorry, forgot to rate.

    Submitted by Anniemack60 on 2. September 2018 - 10:56.

    Sorry, forgot to rate.

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  • Great recipe, thank you for sharing 😊

    Submitted by Anniemack60 on 2. September 2018 - 10:55.

    Great recipe, thank you for sharing 😊

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  • Excellent recipe. I used 150g wanuts and 250g...

    Submitted by abondigirl on 28. December 2017 - 14:05.

    Excellent recipe. I used 150g wanuts and 250g almonds.

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  • I made this for a work lunch

    Submitted by suzanneallen on 26. May 2016 - 22:06.

    I made this for a work lunch and the reviews were sensational. I will make this again for sure as it was delicious. I will cut through a few more layers next time so the syrup can soak in really well

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  • Such a delicious and easy

    Submitted by Kristie_is_hungry on 24. May 2016 - 15:14.

    Such a delicious and easy recipe! 

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  • I made this tonight and it

    Submitted by Chan on 24. March 2016 - 20:59.

    I made this tonight and it was yummy. It had a slight lemon tang but I love that. I used walnuts and almonds as I couldn't get pistachios. Hubby loved it too. We started eating it whilst it was slightly warm because we could wait any longer.  tmrc_emoticons.D

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  • OMG! This is amazing!!! I

    Submitted by Gordy00 on 20. December 2015 - 20:11.

    OMG! This is amazing!!! I made it ah for Christmas Day but I'm not sure it'll last lol. I used 300 grams raw almonds and 100 grams walnuts as that is what I had and it was delicious. Thanks for sharing 

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  • I love this. I used hazelnuts

    Submitted by keti on 26. August 2014 - 15:39.

    I love this. I used hazelnuts instead of almonds and it turned out really good!

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  • I made this and it was

    Submitted by nardiacooper on 24. November 2013 - 20:13.

    I made this and it was perfect! Better then Ive had in restaurants. I also added handful of crushed pistacio's overtop of the syrup.

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  • Thanks - yummy recipe! I've

    Submitted by denisejoy67 on 28. September 2013 - 08:20.

    Thanks - yummy recipe!

    I've made it twice now -  its a divine recipe and so simple to make.  I've made a batch for a dinner party tomorrow night - with homemade ice-cream! Ijust know it will be a hit!

    DeniseJoy

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  • Great recipe. I used spray

    Submitted by Libby22 on 5. August 2013 - 20:35.

    Great recipe. I used spray oil instead of butter between the filo layers which worked well, was quicker and a bit healthier

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  • I made this twice in one

    Submitted by Lyn McCormick on 2. August 2013 - 22:59.

    I made this twice in one weekend....it is fantastic.  Thanks.  ONLY thing I can add is that I rolled the Filo Pastry up in my Thermomat in between 'layering' to prevent it from drying out. 

    SECOND TIME  I took 3 sheets of Filo pastry at a time and buttered them, then did another 3 or 4 sheets of Filo and buttered and placed them on top of the first 3 sheets, before doing the nut layer.  This way I used all the butter... during my first attempt I had a lot of melted butter left over that I just 'tipped on top'...but that was very nice too!

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