In addition to the recipe, here are some handy tips and tools I used to enhance the baking experience. Firstly, the Glass Tea Serving Pitcher adds a touch of elegance to the process, doubling as a stylish vessel for pouring out the aromatic sugar syrup. Next, for the perfect baklawa fingers, I highly recommend using my go-to baking pan, which ensures even baking and easy removal. Lastly, to elevate the presentation, I served my baklawa on a simple yet elegant white cake stand, allowing the golden brown delights to take center stage.
Step 1.
Preheat the oven to 160°C (320°F) and generously grease a 38x26 cm baking tin with butter.
Take one sheet of filo pastry and lay it flat. Gently dab melted butter over the sheet using a brush. Avoid touching the brush directly to the pastry to prevent covering every bit of it. Place another sheet on top and scatter some more melted butter.
Step 2.
Sprinkle around 2-3 tablespoons of ground cashews evenly over the top. Place a long chopstick in the middle of the pastry, going across.
Fold the pastry from your end over the chopstick. Fold ¾ of the way over only and start rolling firmly. Once rolled, scrunch the roll inwards to form a finger-like shape.
Gently slide the chopstick out, leaving a long, wrinkly roll.
Step 3.
Place the roll in a well-greased baking pan. Repeat the process with the remaining pastry and cashews until the tray is filled (about 15-16 fingers).
Once all the baklawa rolls are placed in the pan, cut them into finger-sized pieces. Aim to create approximately 4 rows. This will leave a line of crust on each side of the tray, which becomes a delicious, crunchy snack once cooked.
Step 4.
Carefully brush the remaining melted butter over the baklava. It's important to coat each piece evenly for a perfect finish. Be mindful to avoid using the white residue of the melted butter. Use only the clear, melted part for a glossy appearance and better texture.
Step 5.
Bake for approximately 45-50 minutes or until golden brown.
Once baked, remove from the oven and immediately pour the cooled sugar syrup over the baklawa fingers. Adjust the quantity to your liking; you most probably not need the full 2 cups. Garnish with ground pistachio.
Allow to cool before serving.
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