Take the pieces from the top!
For the filo dough, in the bowl of a food processor mix all the ingredients until dough is sticky. Knead for 5 minutes or until the dough is soft but not sticky when touched. Split dough in to 2 pieces and then let the dough rest for 30 mins wrapped in cling film.
For the pistachio baklava syrup, in a saucepan bring to boil the sugar, glucose, water, cardamom and ginger together. As soon as all the sugar has melted take off the boil and cool.
For the hazelnut baklava syrup, in a saucepan bring to boil the sugar, glucose, star anise and cinnamon stick together. As soon as all the sugar has melted take off the boil and cool.
For the pistachio filling, in a food processor chop the pistachios until they are pine half pea sized crumb. You do not want a meal.
For the hazelnut and chocolate filling, in a food processor chop the pistachios until half pea-sized crumb.
To make the baklava, split the dough into 35g balls. Make the corn flour mixture by mixing together the flour and corn flour. Roll each dough ball into a 7” by 9” rectangle and coat both sides with corn flour mixture. Continue with all the balls, stocking them on top of each other with corn flour mixture between each layer
Then roll the stack all together in to a 18” by 10” rectangle.
Make sure to put the corn flour mixture in between the layers as you stretch the dough to prevent them all sticking together. Once done, cut off the rough edges to get a neat rectangle. Chill Dough until needed.
For the assembly, for each baklava, start with butter brushed on base. Then a layer of filo. 6 layers of filo in the bottom with butter between every two layers. Then a layer of nuts, then one layer of filo and then one more layers of nuts, The top will have 6 layers of filo with butter in between two layers. Brush the last layer a lot of butter and chill for 10 mins.
Cut in to 1.2 inch squares. Bake for 50 mins in 160C oven. Once golden brown on top take out of the oven and drizzle with sugar syrup. Let it rest for 15 minutes and then start assembling the tower. Start with the pistachio squares on the bottom (5 by 5) and then with the hazelnut and continue until you have a pyramid. Decorate with dried rose petals.
This recipe has not been edited or tested by the Bake Off Food Department.
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