A Baklava Pie – why not? Baking this in a pie tin makes sense and the peach makes a welcome sweet fruit influence rather than the standard nutty version. serve as a dessert together with a dollop of Elderflower yoghurt.
MAKES A 22CM PIE, SERvING 12 PEOPLE
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You Will Need
Combine all the syrup ingredients in a heavy-based medium saucepan. Bring to the boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to 11⁄2 cups (approximately 15 minutes). Transfer to a bowl and cool completely (approximately 2 hours). Syrup can be made the day before.
To make the yoghurt, combine ingredients and refrigerate until needed.
To make baklava, spread walnuts and pistachios on a large roasting tray lined with baking paper. Roast nuts in a preheated 180°C (gas mark 4) oven for 5 minutes. Transfer nuts to a food processor. Add sugar, lemon and orange zests and cinnamon. Process until nuts are ground to medium-fine texture. Transfer mixture to a large bowl and mix in dried peaches.
Place filo sheet stack on the work surface and cover with clingfilm to prevent it drying out. Divide nut mixture into five portions.
Brush a 22cm round loose-bottomed cake tin with melted butter. Take two sheets of pastry and brush with melted butter, fold in half and use to line the base of your tin. Brush pastry with melted butter again, then take another two sheets, brush with butter, fold in half and place on the first layer. Top with one portion of the nut mixture. Repeat process four times until top sheet is almost level with the top of the cake tin. This top layer won’t require brushing with butter.
Using a sharp knife, cut the filo layers into 12 wedges (try to avoid cutting through to the bottom of the cake tin).
Bake in a preheated 190°C (gas mark 5) oven for 45–50 minutes or until golden.
Slowly spoon cold Honey and Orange Syrup over hot Baklava. Let stand 2–3 hours or until it cools to room temperature.