Fruit & nut baklava recipe - How to make Fruit & nut baklava

Photo: Fruit & nut baklava recipe

The home of Tasty Food Recipes invites you to try Fruit & nut baklava. Enjoy my collection of delicious food recipes and learn how to make Fruit & nut baklava.

Spread good cheer with these baklava baked gifts made fresh, with love, from your oven.

Preparation Time 45 minutes
Cooking Time 55 minutes

Makes 36 squares

Ingredients
Melted butter, to grease
200g pistachio kernels
100g walnuts
170g pkt dried cranberries
1/2 tsp ground cinnamon
1/2 tsp ground ginger
85g (1/4 cup) fruit mince
45g (1/4 cup, lightly packed) brown sugar
24 sheets filo pastry
125g butter, melted
Syrup
125ml (1/2 cup) water
1 orange
215g (1 cup) caster sugar
6 whole cloves 

Method
Preheat oven to 150°C. Brush a 25cm (base measurement) square cake pan with butter. Process the pistachios, walnuts, dried cranberries, cinnamon and ginger in a food processor until finely chopped. Transfer to a bowl. Stir in the fruit mince and sugar.

Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 sheet with melted butter. Fold in half crossways. Place in the pan. Repeat with another 7 filo sheets and butter, overlapping the filo slightly to line the base of the pan completely.

Sprinkle half the nut mixture over the pastry. Continue layering with the remaining filo, butter and nut mixture, finishing with filo. Tuck pastry edges into sides of pan. Score pastry into 36 squares. Bake for 50-55 minutes or until crisp. Set aside to cool slightly.

Meanwhile, to make syrup, place water in a saucepan. Peel 5 strips of orange rind. Place in pan. Juice orange. Add 60ml (1/4 cup) juice, sugar and cloves to pan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until the mixture thickens slightly. Cool. Strain mixture through a sieve into a jug. Discard rind and cloves.

Pour the syrup over the baklava and set aside for 2 hours to cool completely. Cut into squares.

Notes

Storage tip: This baklava can be made up to 1 week ahead. Store in an airtight container in a cool, dry place or in the fridge for up to 2 weeks.

Gift tip: Line a round gift box with tissue paper. Add a few pieces of baklava. Tie with ribbon.

Source
Good Taste - December 2011, Page 98
Recipe by Kerrie Ray

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