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Recipe: Gonna Make You Sweet, Honey and Rosewater Baklava

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dessert
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This recipe is brought to us by Lachlan Hayman’s Killing Me Soufflé, a cookbook with the most food puns you’ll see at once. This recipe is a remix of ‘Gonna Make You Sweat (Everybody Dance Now)’ by C+C Music Factory, 1990.

Lauchlan says, ‘This hip-hop dance classic helped spawn the early ’90s house movement and also inspired these exotic melt-in-your-mouth Turkish delights. Replace some of those lost calories from your sweat session with these perfect post-workout rewards.’

Honey and Rosewater Baklava

Tip!

Make your baklava the day before you wish to serve it up.

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Preparation Time15 MINUTES

Cooking Time1 hour 30 MINUTES

Resting Time6 hours 0 MINUTES

ServesMakes 30

LevelMedium


ingredients

Baklava

250g unsalted butter, melted

500g filo pastry

250g pistachios, finely chopped

250g walnuts, finely chopped

100g caster sugar

1 teaspoon ground cinnamon

Syrup

330g caster sugar

1 cinnamon stick

110g runny honey

5 drops rosewater

zest of 1 lemon, plus 2 tablespoons juice

Tip!

Make your baklava the day before you wish to serve it up.

1

Preheat the oven to 180°C/gas mark 4 and brush a 24 x 32cm baking tin with a small amount of the butter.

2

Cut the filo sheets to the right size to fit snugly in the tin and set aside, covered with a damp tea towel to prevent them from drying out.

3

Mix together the pistachios, walnuts, sugar and cinnamon in a bowl. Set aside.

4

Line the base of the prepared tin with a third of the filo sheets, brushing with butter between each layer. Sprinkle over half the nut mixture in an even layer, and then top with another third of the filo sheets, brushing butter between each layer. Sprinkle over the remaining nut mixture, then top with the remaining filo sheets, again brushing with butter between each layer. Refrigerate for 15 minutes or until firm.

5

Once the baklava is firm, use a sharp knife to score shallow criss-cross lines (4cm apart), making small diamond pieces. Bake for 50–60 minutes or until the baklava is a deep golden brown and cooked through. Use a sheet of foil to cover if it browns too quickly.

6

Meanwhile, to make the syrup, combine the sugar, cinnamon stick and honey with 250ml water in a medium-sized saucepan over a high heat. Stir until the sugar has completely dissolved and then bring to the boil. Once the boiling point is reached, stop stirring, reduce the heat to low and simmer for 20 minutes. Remove from the heat and strain through a fine sieve. Stir through the rosewater and lemon zest and juice, and set aside.

7

Once the baklava is ready, remove from the oven and cool for 5 minutes. Pour the syrup evenly over the baklava and set aside at room temperature for 6 hours or overnight.

Cut down through the score marks to loosen the diamonds and serve.

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Preparation Time15 MINUTES

Cooking Time1 hour 30 MINUTES

Resting Time6 hours 0 MINUTES

ServesMakes 30

LevelMedium


ingredients

Baklava

250g unsalted butter, melted

500g filo pastry

250g pistachios, finely chopped

250g walnuts, finely chopped

100g caster sugar

1 teaspoon ground cinnamon

Syrup

330g caster sugar

1 cinnamon stick

110g runny honey

5 drops rosewater

zest of 1 lemon, plus 2 tablespoons juice

Tip!

Make your baklava the day before you wish to serve it up.

1

Preheat the oven to 180°C/gas mark 4 and brush a 24 x 32cm baking tin with a small amount of the butter.

2

Cut the filo sheets to the right size to fit snugly in the tin and set aside, covered with a damp tea towel to prevent them from drying out.

3

Mix together the pistachios, walnuts, sugar and cinnamon in a bowl. Set aside.

4

Line the base of the prepared tin with a third of the filo sheets, brushing with butter between each layer. Sprinkle over half the nut mixture in an even layer, and then top with another third of the filo sheets, brushing butter between each layer. Sprinkle over the remaining nut mixture, then top with the remaining filo sheets, again brushing with butter between each layer. Refrigerate for 15 minutes or until firm.

5

Once the baklava is firm, use a sharp knife to score shallow criss-cross lines (4cm apart), making small diamond pieces. Bake for 50–60 minutes or until the baklava is a deep golden brown and cooked through. Use a sheet of foil to cover if it browns too quickly.

6

Meanwhile, to make the syrup, combine the sugar, cinnamon stick and honey with 250ml water in a medium-sized saucepan over a high heat. Stir until the sugar has completely dissolved and then bring to the boil. Once the boiling point is reached, stop stirring, reduce the heat to low and simmer for 20 minutes. Remove from the heat and strain through a fine sieve. Stir through the rosewater and lemon zest and juice, and set aside.

7

Once the baklava is ready, remove from the oven and cool for 5 minutes. Pour the syrup evenly over the baklava and set aside at room temperature for 6 hours or overnight.

Cut down through the score marks to loosen the diamonds and serve.

SHOW MORE
SHOW LESS

This recipe is brought to us by Lachlan Hayman’s Killing Me Soufflé, a cookbook with the most food puns you’ll see at once. This recipe is a remix of ‘Gonna Make You Sweat (Everybody Dance Now)’ by C+C Music Factory, 1990.

Lauchlan says, ‘This hip-hop dance classic helped spawn the early ’90s house movement and also inspired these exotic melt-in-your-mouth Turkish delights. Replace some of those lost calories from your sweat session with these perfect post-workout rewards.’

Honey and Rosewater Baklava

1

Preheat the oven to 180°C/gas mark 4 and brush a 24 x 32cm baking tin with a small amount of the butter.

2

Cut the filo sheets to the right size to fit snugly in the tin and set aside, covered with a damp tea towel to prevent them from drying out.

3

Mix together the pistachios, walnuts, sugar and cinnamon in a bowl. Set aside.

4

Line the base of the prepared tin with a third of the filo sheets, brushing with butter between each layer. Sprinkle over half the nut mixture in an even layer, and then top with another third of the filo sheets, brushing butter between each layer. Sprinkle over the remaining nut mixture, then top with the remaining filo sheets, again brushing with butter between each layer. Refrigerate for 15 minutes or until firm.

5

Once the baklava is firm, use a sharp knife to score shallow criss-cross lines (4cm apart), making small diamond pieces. Bake for 50–60 minutes or until the baklava is a deep golden brown and cooked through. Use a sheet of foil to cover if it browns too quickly.

6

Meanwhile, to make the syrup, combine the sugar, cinnamon stick and honey with 250ml water in a medium-sized saucepan over a high heat. Stir until the sugar has completely dissolved and then bring to the boil. Once the boiling point is reached, stop stirring, reduce the heat to low and simmer for 20 minutes. Remove from the heat and strain through a fine sieve. Stir through the rosewater and lemon zest and juice, and set aside.

7

Once the baklava is ready, remove from the oven and cool for 5 minutes. Pour the syrup evenly over the baklava and set aside at room temperature for 6 hours or overnight.

Cut down through the score marks to loosen the diamonds and serve.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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