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Jersey Honey and Walnut Baklava
A sweet and flaky baklava featuring the rich flavour of Jersey honey and locally grown walnuts. The potato starch adds a unique lightness to the pastry, while the Jersey butter ensures a rich flavour.
Prep Time
30 minutes
Total Time
1 hour 15 minutes
Calories
4463 kcal
Difficulty
Medium
Equipment
3 items
Cost
£1.26/serving
Ingredients
Servings
12
1package (450g)Filo Pastry(Thawed overnight in the refrigerator)
£2.50
225gJersey Butter(Melted, plus extra for greasing the dish)
£3.50
300gWalnuts(Roughly chopped)
£4.50
1teaspoonCinnamon(Ground)
£0.10
0.3teaspoonGround Cloves
£0.05
1tablespoonJersey Royal Potato Starch(Finely ground (can use a spice grinder))
£0.15
250mlJersey Honey
£4.00
120mlWater
0150gGranulated Sugar
£0.25
1tablespoonLemon Juice(Freshly squeezed)
£0.10
Total Cost
£15.15
£1.26 per serving
Instructions
- 1.Preheat the oven to 160°C (320°F). Grease a 9x13 inch baking dish with melted Jersey butter.
- 2.In a bowl, combine the chopped walnuts, cinnamon, ground cloves, and potato starch. Mix well.
- 3.Unroll the filo pastry and cover it with a damp towel to prevent it from drying out.
- 4.Place one sheet of filo pastry in the prepared baking dish and brush it with melted Jersey butter. Repeat with 5 more sheets of filo pastry, brushing each with butter.
- 5.Spread half of the walnut mixture evenly over the filo pastry.
- 6.Layer 6 more sheets of filo pastry, brushing each with melted butter.
- 7.Spread the remaining walnut mixture over the filo pastry.
- 8.Top with the remaining filo pastry sheets, brushing each with melted butter. Ensure all the butter is used.
- 9.Using a sharp knife, score the baklava into diamond or square shapes before baking. Be sure to cut all the way through the top layers, but not completely to the bottom of the pan.
- 10.Bake in the preheated oven for 45 minutes, or until golden brown.
- 11.While the baklava is baking, prepare the syrup. In a saucepan, combine the Jersey honey, water, and sugar. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- 12.Reduce heat and simmer for 5 minutes, or until the syrup slightly thickens. Remove from heat and stir in the lemon juice.
- 13.Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava. Allow the baklava to cool completely before serving. This allows the syrup to soak in.
- 14.Cut along the scored lines to serve.
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My Notes
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Nutrition Information
Nutrition per serving (99g)
4463 kcal / 18672 kJ
Carbs
472g
182% of RDA
Fat
278g
397% of RDA
Protein
63g
126% of RDA
Detailed Breakdown
Fibre
33 g
110% of RDA
Sugar
318 g
353% of RDA
Sodium
360 mg
16% of RDA
Saturated Fat
157 g
785% of RDA
Chef's Tips
To prevent the filo pastry from drying out, keep it covered with a damp towel at all times.
Use good quality Jersey honey for the best flavour.
The potato starch gives the baklava a slightly lighter, crisper texture.
Allow the baklava to cool completely before cutting to prevent it from crumbling.
Cooking Equipment
Oven
Saucepan
9x13 inch Baking Dish
Wine Pairings
No wine pairing suggestions available for this recipe.
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