I have always liked baklava a sweet pastry delicious with refreshing mint tea in Turkey. I always thought Baklava would be really hard to make
I loved the idea of this Orange Baklava , using whole pureed oranges reminiscent of Clementine and Almond Cake by Nigella Lawson .
I made a few substitutions, the recipe called for Orange Flower Water but I didn’t have any instead I opted to boil the oranges in the syrup to add orange infusion and a few split cardamon pods.
The baklava was sweet and crispy at the edges, oozing sweet syrup but with a moist citrus bitter centre. Served with sharp greek yogurt , and some fresh fruit.
I want to try making this again with some other fruit, perhaps lemons? Definitely a dish to add to the repertoire and a world away from the sawdusty shop-bought stuff.
Orange and Cardamon Baklava
350g caster sugar
1 tbsp orange juice
3 cardamon pods
3 medium thin skinned oranges , sevile – navel ( this is about 150g)
seeds of 1 vanilla pod , 1tsp of vanilla paste
1 tbsp orange marmalade
400g packet of filo pastry (12 sheets)-
150g of butter melted
- Place the sugar, orange juice, oranges cardamon and water in a saucepan and gently bring to the boil
- Simmer to reduce for 30 minutes, the fruit will soften and the liquid will reduce by two-thirds.
- Remove the oranges and allow the syrup to cool.
- Slice the oranges in half and remove the pips, transfer the oragen to a food processor and puree.
- Place the pulp in a tea towel and squeeze out as much liquid as possible.
- Add the vanilla , marmalade and mix well.
- Preheat the oven to 180degC
- Cut the filo pastry to fit a small roasting dish ( 25X20)
- Brush the baking tin with butter and start layering the filo sheets one by one brushing butter onto each layer,
- When you have used half the sheets , spoon over the orange puree
- The continue to layer up the sheets with butter
- Cut the baklava into squares and place in the oven for 30 minutes
- Reduce the temperature to 150degC until golden
- While still hot pour over a third of the syrup, after 10 minutes the syrup should be absorbed then add another third , leave to absorb again, repeat with the final third if required