I created this recipe a while ago and now, as the weather has suddenly turned almost summery (at least, here, in Bristol it has), I realised that I really need to run with it or else the weather will get warmer and it will become less relevant. So with that in mind, I will let this puppy be in the limelight briefly while berries are still getting some much needed sun on their faces 😉 .
This is my second take on the famous Middle Eastern dessert (I know that many countries are keen on owning it, I am not going there, sorry!) – baklava. It’s something I wasn’t terribly keen on in my youth (I used to find it too sweet, can you believe that?!), but now I absolutely love it. This baklava is a touch less naughty than most as its filling is comprised solely of sweet dates and nuts. It has no added sugar of any kind, none at all, nada! The sweet, reddish glaze is made of date syrup (also known as date honey or nectar), which I discovered quite recently. I recommend making it at home (recipe here) as it’s dead easy, cheap and delicious. Apart from making a beautiful baklava syrup, it’s also perfect on your morning porridge or pancakes. I also like adding it to Middle-Eastern inspired stews as it works so well against the background of tangy tomatoes and aromatic spices. If you don’t want to spend too much time in the kitchen though, it’s also available in large supermarkets and health food shops here in the UK.
80 ml / 1/3 cup water 120 ml / ½ cup date syrup, shop-bought or homemade 2 tbsp lemon juice, adjust to taste
BAKLAVA
350 g / approx. 2 cups dates 1½ cups / approx. 185 g almonds 1½ cup / approx. 150 g walnuts zest of 1 orange 1½ tsp ground cinnamon ¼ tsp fine sea salt vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed 3 tbsp mild tasting oil (I used mild olive oil) 2 tbsp shelled pistachios, very finely chopped
