A sweet treat with layers of nuts, buttery pastry and syrup? Yes, please! Treat your family with this yummy sweet treat using Selati Sugar.
Pistachio and rose syrup baklava with Selati Sugar
Serves 8-10
Add some orange zest to the cinnamon nut mixture for added flair.
Ingredients
1 box phyllo pastry, defrosted
1 Tbsp ground cinnamon
1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped
¼ cup dates, finely chopped
½ cup (125ml) melted butter
½/ cup Selati Pure White Sugar
1 cup water
¼ cup orange juice
3 Tbsp rose syrup
Method
- Preheat oven to 170°C.
- Unroll pastry onto a lightly floured surface and cover with a damp cloth to prevent the pastry from drying out.
- Combine cinnamon, nuts and dates in a bowl.
- Brush a large 34x39cm rectangular baking tray with melted butter.
- Cut phyllo pastry to neatly fit into the tray, making sure none of the edges are overlapping.
- Place 2 sheets of phyllo into the bottom of the baking tray and brush with melted butter.
- Sprinkle over about 2-3 Tbsp of the cinnamon nut mixture, spreading evenly.
- Repeat process with remaining phyllo, nut mixture and melted butter.
- Using a sharp knife, cut baklava into 4 long rows and then diagonally 9 times to create a diamond shape. Make sure to cut all the way through.
- Bake for about 35-40 minutes or until golden and crispy.
- Meanwhile, combine sugar, water, orange juice and rose syrup in a pot. Reduce the heat and simmer gently for about 10-12 minutes.
- Remove baklava from the oven and immediately pour over syrup.
- Cool completely before serving.
Cook’s note: Make sure to cut all the way through before baking to prevent it breaking once cooked.
Photography: Zhann Solomons
Also read: Brussel waffles with Selati Sugar
