Baklava is one of Tunisia’s most exquisite traditional desserts. And to make it easy to prepare, we’ve got a special chef’s tip for you: if you haven’t got any rose water at home, you can replace it with the same amount – two spoonfuls – of orange blossom water.
- ½ kg of filo pastry (you can use flaky pastry instead, but the result is not the same)
- 300 g of peeled, chopped nuts
- 2 or 3 spoonfuls of sugar
- A couple of spoonfuls of ground pistachios (optional)
- Light syrup (made with sugar, a little water and cardamom beans)
- Grease a round mould that can be placed in the oven with sufficient oil or melted butter.
- Add a layer of filo pastry.
- Spread with oil or butter and add another layer.
- Repeat this process until there are 4-5 layers.
- Mix the sugar with the chopped nuts and place them on the pastry. Add a little more butter or oil.
- Add another 6-8 layers of filo pastry.
- Wet the palm of your hand with water and pass it over the pastry, and then spread with oil or butter.
- Using a sharp knife, score with a diamond or square pattern.
- Place the mould in a hot oven for 20 minutes, then reduce to a moderate heat until the dessert is golden brown.
- Remove from the oven and pour the syrup over the Baklava while it is still hot. You may decorate it with pistachios. Serve warm or cold.