Coconut Pistachio Baklava

Coconut Pistachio Baklava

Ingredients List


  • 6 oz shelled pistachios, coarsely chopped
  • 16 oz package phyllo dough, thawed
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • ¼ cup sugar
  • 3 Tbsp. ground cinnamon
  • 1 Tbsp. of ground cloves
  • 1½ cups unsalted butter, melted
Honey Glaze
    • ¾ cup sugar
    • 1 cup cold water
    • 1 cup honey
    • 2 Tbsp. orange juice
    • ⅓ cup coconut shavings
    • 2 Tbsp. ground cloves
    • 1 lemon, juiced

 

Directions


  1. Set aside a handful of chopped pistachios to sprinkle on top. Using your Russell Hobbs food processor, coarsely chop hazelnuts, walnuts and remaining pistachios.
  2. Combine the remaining chopped nuts in a mixing bowl. Add 1/4 cup of the sugar, cinnamon, and ground cloves. Stir to mix.
  3. Preheat the oven to 350 degrees F.
  4. Unroll phyllo and measure against a 13″ x 9″ x 2″ baking pan. Trim phyllo to better fit your baking dish.
  5. Now spread the phyllo sheet on top of a damp towel, and cover with a second damp towel. This just ensures the phyllo doesn’t tear while handling.
  6. Lightly brush the baking dish with a bit of the melted butter. Take one sheet of phyllo and line the baking pan with it, fold in any excess. Brush the phyllo sheet with butter.
  7. Then, continue this process until you use up about 1/3 of the package of dough.
  8. Add filling in 3 lines long ways with the dough. Offset the filling so when you cut the dough the filling will be in the center of the roll.
  9. Layer another 1/3 of the phyllo following the same process as before. Now distribute the remaining half of the nut mixture over the top layer.
  10. Layer the remaining phyllo sheets following the same process as before.
  11. Now cut your dough (with filling in it) into the three sections and roll them into a tight line.
  12. If needed, trim off excess phyllo. Generously brush the very top layer of phyllo with butter.
  13. Finally, bake on a low rack for 45 mins to 1 hour, or until golden. You can test it with a skewer by inserting it into the center. It will come out clean when it is done. IMPORTANT…Because ovens vary, be sure to check your baklava half way through baking.
  14. While the baklava is baking, make the honey syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange juice, coconut shavings and cloves; stir to mix.
  15. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice.
  16. When ready, remove the baklava from the oven and immediately pour the cooled honey syrup to cover the entire hot baklava. Let set to completely absorb the syrup.
  17. A few hours later, cut the baklava carefully through the rolls to desired size. You can add a thin strip of chocolate sauce to the top and sprinkle pistachios reserved over the top and serve

Source: Russell Hobbs

 

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