it’s not terry’s, it’s mine 💅🏻
the latest permutation of my super easy cheats’ baklava recipe is a tribute to my lovely mum on mother’s day 2018.
my mum loves everything orange, from orange handbags to orange quality street. and it really suits her, because she basically radiates sunshine at any given moment. when one of my uni flatmates met the famous maw broon, she told me afterwards, “it’s like her face just naturally sits in a smile,” and it really does.
but if anything would make that smile even more gleaming, it would be chocolate orange baklava. i’m so excited to see her reaction when she tries it! equally if you make it too, i’d love to hear if it put a smile on your face too!
250g brown sugar
60ml runny honey
2tbsp freshly squeezed orange juice
12 sheets filo/phyllo pastry
220g butter or margarine
200g milk chocolate
- add the water, sugar, honey and orange juice to a saucepan and bring to a boil. then turn it down to the lowest heat and allow it to simmer for 20 minutes. set aside to cool.
- meanwhile, preheat the oven to 180C/350F. add the butter/margarine to a saucepan and melt over a low heat.
- chop the walnuts and chocolate finely and set aside. unroll your sheets of filo pastry and use your baking tray (MUST have a minimum 2cm lip) as a guide to trim them to the right size. once trimmed, cover with a damp towel.
- using a pastry brush or a spatula, grease the baking tray with the melted butter.
- to assemble the baklava, alternate one sheet of pastry followed by about a tbsp of melted butter over each sheet. after 4 sheets have been placed in the tray and brushed with butter, cover the top sheet with half the chopped walnuts, half the chocolate and the zest of one orange.
- then alternate sheets of pastry with a layer of melted butter for another 4 sheets. then add the rest of the walnuts, chocolate and the zest of another orange.
- finally, repeated another round of alternating a sheet of pastry with a layer of melted butter for your final 4 sheets. give the top layer a more generous brush with melted butter than the other layers.
- cut the baklava into diamonds using a sharp knife. then bake in the oven for 30-40 minutes until golden brown.
- when fresh out the oven, pour half the cooled syrup on top of the baklava.
- after 5 minutes, add the other half of the syrup. grate the zest of another orange and spoon a wee mound of it onto each piece of baklava. allow it to soak overnight for maximum sticky deliciousness!