This Cashew filled Baklawa is so simple to make. Baklawa recipes vary in the type of nuts used and in the presentation of it. Traditional Baklawa is either in the shape of a cigar, diamond, or square. As you all know, I love to also present my food in a modern way and I call it the Rouba Twist so be sure to check out my individually served Pistachio Baklawa Parcels.
The quality of the nuts you use matters so taste it for freshness before using. What differentiates my Baklawa from the rest, is the perfect balance of sweetness. My baklawa is not drenched with sugar syrup. Together with the sugar syrup the baklawa is perfectly sweetened giving those the option to add more sugar syrup if they are a sweet tooth.
- 20 filo pastry sheets (approximately 1 packet of 375 grams)
- 150 grams ghee + extra for greasing
- pistachio finely ground for garnish
- 3 cups of cashew roasted & salted (approximately 400 grams)
- ½ teaspoon cinnamon ground
- ½ tablespoon rose water
- ½ tablespoon orange blossom water
- 2 tablespoons Attir- sugar syrup
Attir – Sugar Syrup
- 1 ½ cups of sugar
- ¾ cup of water
- 2 teaspoons lemon juice
- 2 teaspoons rosewater
*Allow 1-2 hours for the Baklawa to cool.
*Filo or Phyllo from the refrigerator is always easier to handle than the frozen one.
*The success of baklawa lies in using the freshest nuts you can find.
*Pouring cooled sugar syrup over the hot baklava allows the syrup to be well absorbed by the filo dough layers.
*Sugar Syrup – Attir can be made in advance and stored in a jar for up to 4 weeks.
*Once baklawa is cooled, simply cover with a tea towel or paper towel. Covering Baklawa with plastic wrap or placing it in an airtight container, softens the pastry.
*If you have no rose or orange blossom water at home, substitute with rosewater essence (available in most supermarkets) or make without.
*Sugar Syrup – Attir can also be made without the rosewater.
Preheat the oven to 180° degrees fan-forced. Generously grease an 18cm x 28cm (3.5cm deep) baking tin with the extra ghee.
Begin by making the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to simmer for approximately 8-10 minutes until syrup slightly thickens. Remove from heat and cool completely (remember the syrup will continue to thicken as it cools down)
To make the filling, pulse cashew in a food processor until some-what finely chopped (take care, not to over-process as nuts can become oily). Transfer to a large bowl and add the remaining nut filling ingredients . Combine well.
Cut the filo pastry sheets to the size of your baking sheet. Discard the trimmings. Layer half the filo pastry sheets in the baking tray. Keep remaining filo covered with a dry towel, and then a damp tea towel on top).
Spread cashew nuts evenly over the pastry. Place the remaining filo sheets on the top. Press over the pastry and mixture firmly but gently to release air pockets.
Using a sharp knife make parallel cuts about 3 cm apart (making sure to cut through to the base of the dish). Continue to cut diagonally the other way to create diamond shapes (for the perfect result, use a ruler – remember you can cut this whatever shape you like).
Heat the ghee in a small pot until very hot and pour all over the top of the baklawa ensuring it falls into all the cracks (tilt the tray back and forth to coat evenly if necessary. you will notice the pastry begin to crisp immediately). Bake in preheated oven for approximately 30 minutes or until golden and crisp. Remove Baklawa from the oven and immediately drizzle over the cooled sugar syrup. Garnish with pistachio!
Why you will love this:
Nutty & Crunchy
Simple to Make
Perfect Party Treat