
Baklava 8 slices Prep: 30 Minutes Cook: 15 Minutes Cane Sugar Free Dairy Free Vegan Vegetarian This wholesome twist on a classic baklava layers toasted pistachios, almonds, and walnuts with zesty lemon and warm cinnamon, all wrapped in crisp filo pastry. Finished with a fragrant orange blossom and PureHarvest Organic Honey . Ingredients Filling 1 cup pistachios 1 cup almonds 1 cup walnuts 2 tsps cinnamon zest 2 lemons 2 tbsp olive oil 6 sheets filo pastry Syrup 2/3 cup Pureharvest Organic Honey 1/4 cup water 1-2 tsps orange blossom essence Instructions In a food processor blitz the nuts until they form a coarse meal. Add the cinnamon, lemon zest and a pinch of salt and set to the side. To assemble the baklava: Brush a sheet of filo pastry with olive oil and fold in half. Lay 3 folded sheets of pastry onto the bottom of a 15 x 20cm baking tray, brushing olive oil between each layer. Spoon on half the nut mixture, lay another 4 sheets of filo pastry on top and repeat again with the nut mixture and another layer of pastry. Bake this in the oven for 15 mins. Remove from the oven and cool. While the baklava is cooling, prepare the syrup. On a low heat, heat together the Rice Malt Syrup, water and orange blossom for 2-3 mins. Remove from the heat and cool to room temperature. Once cooled, pour over the baked baklava and set aside for at least 1 hour Share this recipe Print recipe

Baklava

8 slices
Prep: 30 Minutes
Cook: 15 Minutes

This wholesome twist on a classic baklava layers toasted pistachios, almonds, and walnuts with zesty lemon and warm cinnamon, all wrapped in crisp filo pastry. Finished with a fragrant orange blossom and PureHarvest Organic Honey .

Ingredients

Filling

1 cup pistachios
1 cup almonds
1 cup walnuts
2 tsps cinnamon
zest 2 lemons
2 tbsp olive oil
6 sheets filo pastry

Syrup

2/3 cup Pureharvest Organic Honey
1/4 cup water
1-2 tsps orange blossom essence

Instructions

In a food processor blitz the nuts until they form a coarse meal. Add the cinnamon, lemon zest and a pinch of salt and set to the side.
To assemble the baklava:
Brush a sheet of filo pastry with olive oil and fold in half. Lay 3 folded sheets of pastry onto the bottom of a 15 x 20cm baking tray, brushing olive oil between each layer.
Spoon on half the nut mixture, lay another 4 sheets of filo pastry on top and repeat again with the nut mixture and another layer of pastry.
Bake this in the oven for 15 mins. Remove from the oven and cool. While the baklava is cooling, prepare the syrup. On a low heat, heat together the Rice Malt Syrup, water and orange blossom for 2-3 mins.
Remove from the heat and cool to room temperature. Once cooled, pour over the baked baklava and set aside for at least 1 hour