Find Pink Lady® Apples
60 minutes
makes about 50 portions
By Heleen Meyer
1. Filling: Place nuts in a food processor and blend until very finely chopped. Add spices, lemon juice, rind and sugar and blend well. Stir diced apples into the mixture and set aside.
2. Preheat oven to 200 °C.
3. Syrup: Place all the ingredients in a small pot and stir over a medium heat until sugar has dissolved. Bring syrup to the boil and simmer for 2-3 minutes. Cover with lid, remove from heat and allow to cool slightly, until baklava is baked.
4. Phyllo: Cover sheets of phyllo with a dry tea towel and the dry cloth with a lightly dampened one to prevent the phyllo from drying out. Keep covered at all times.
5. Remove one sheet of pastry and place on the working surface. Gently brush with a thin layer of melted butter. Place a second sheet on top and brush again. Brush another double layer of phyllo with butter and place on top of the first set.
6. Fold sheets of phyllo in half. Line the base of a deep baking or oven dish (about 34 x 25 x 3 cm) with the buttered phyllo.
7. Spoon half the filling onto phyllo layer and spread evenly. Brush another two phyllo sheets with butter and place on top of the filling. Spoon the remaining filling on top and spread evenly.
8. Brush another set of two double sheets of phyllo with butter, fold in half and place on the filling.
9. With a sharp serrated knife, cut the layers of phyllo and filling diagonally in portions to form diamond shapes.
10. Place three thin wedges of apple in a fan on each diamond and secure with a clove.
11. Bake for 15-20 minutes or until golden brown and crispy. Immediately spoon syrup over warm phyllo and allow to cool down completely. The syrup will draw into the warm pasty. Baklava is best served on the day it is baked.
Tips:
1. Pistachio nuts and almonds are typically used in Baklava but due to the cost of pistachio nuts, macadamias or walnuts are often used as a substitute.
2. Keep any leftover Baklava in an air-tight container in the fridge in for a day or two.
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