Mixed nut & honey baklava

Makes 24

  • 100 g walnuts

  • 100 g almonds

  • 100 g pistachios

  • 2 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 200 g butter, melted

  • 2 X 270g packets (12 sheets) of filo pastry

  • 300 g sugar

  • 100 ml Greek honey

  • 1 cinnamon stick

  • 2 strips of orange zest

Recipe by Joss Herd



1. Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)



2. Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.



3. Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking.



4. Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.



5. Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly.



6. Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

Nutritional Information

Mixed nut & honey baklava

Sweet filo pastry treats

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This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers
1h 20m
Not too tricky
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Method

Recipe by Joss Herd

1. Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)

2. Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.

3. Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking.

4. Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.

5. Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly.

6. Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 270
    14%
  • Carbs 31g
    12%
  • Sugar 18g 20%
  • Fat 14g 20%
  • Saturates 4.5g 23%
  • Protein 5g 11%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 100 g walnuts

  • 100 g almonds

  • 100 g pistachios

  • 2 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 200 g butter, melted

  • 2 X 270g packets (12 sheets) of filo pastry

  • 300 g sugar

  • 100 ml Greek honey

  • 1 cinnamon stick

  • 2 strips of orange zest