1 Lurpak Cooking Mist
450 g Filo Pastry (defrosted)
100 g Walnuts (ground)
100 g Almonds (ground))
100 g Pistachios (ground)
350g Caster Sugar
1--‐2 tsp Orange Blossom Water (Mazaher)
Baklawa - Nuts Pastry
1 Lurpak Cooking Mist
In a small saucepan, mix 150g of sugar with the water. Place on high heat, stir and allow to dissolve.
Once the sugar has dissolved, bring it to the boil and allow the sugar syrup to reduce slightly. Then remove it from the heat and allow to cool.
Preheat the oven to 160C, and line a baking tray with baking paper.
In a large bowl, mix together the ground walnuts, almonds and pistachios with the remaining sugar – reserving about half the ground pistachio for garnish at the end.
Carefully unroll the filo pastry and place under a damp kitchen towel to prevent it from drying out.
Take one sheet of filo pastry at a time, and place it on a clean surface -‐ coat evenly with Lurpak Cooking Mist; spraying from 30-‐40cm straight above the pastry.
Using a sharp knife, slice the sheet of pastry into four even rectangles. Place a tablespoon of the nut mixture onto each rectangle – about half an inch from the bottom and with half an inch from both sides of the pastry rectangles.
Fold the sides of the pastry over towards the middle, covering the nut mixture, then fold the bottom of the pastry over, and carefully roll it
into a small tube shape (similar to asmall spring roll).
Place the rolled pastry on the baking tray, and repeat with the remaining filo dough and nut mixture. Keeping half a centimeter space between each roll placed on the baking tray.
Once finished rolling, spray the rolls again, coating evenly with Lurpak Cooking Mist.
Place the rolls in the oven, and bake for 20-‐30minutes, or until dark golden brown.
Mix the Orange Blossom Water into your cooled sugar syrup to taste, adda squeeze of lemon juice to lift the flavour.
Once dark golden brown -‐ remove the pastry rolls from the oven and while still hot, pour over ¾ of the flavoured sugar syrup, and allow to cool.
Once cooled, remove the pastries and place them neatly on a serving platter, drizzle with the remaining sugar syrup, and garnish neatly by sprinkling with