The PERFECT Homemade Baklava

Instructions

To make the syrup:

1. Add all the ingredients to a small pot over medium-high heat and bring to a boil
2. Once the sugar has dissolved turn the heat to low and let simmer for 20 minutes

To make the clarified butter:

1. Melt the butter in a pot over medium heat, stirring constantly
2. Cook for about 5 minutes until milk solids separate from the fat
3. Strain and discard the milk solids keeping the remaining fat

To make the cream filling:

1. Add the corn starch to a pot and some of the milk, and whisk thoroughly to dissolve the powder until no clumps remain
2. Add the remaining ingredients and heat on medium heat, stirring constantly until it thickens
3. Use immediately, and avoid mixing it once cooled

To make the round cream baklava:

1. Cut the pastry into circles to fit in the pan
2. Use a pastry brush to paint the base and walls with butter
3. Add your first sheet, press out any air bubbles, and center in the pan
4. Brush with more butter, until completely coated, add another sheet on top
5. Repeat until you have added 10-15 layers
6. Pour the hot cream filling into the pan and level it
7. Add a layer of pastry on top of the filling, then repeat the butter pastry process until you have added 15-20 layers
8. Place in the fridge to cool until the filling has solidified
9. Cut into quarters, then each quarter into 3 pieces for a total of 12 slices
10. Bake in a 180c oven for 50-60 minutes until golden
11. As soon as it comes outpour the syrup over the pastry, and around the edges
12. Allow it to sit for at least 45 minutes before re-slicing and eating

To make the pistachio baklava:

1. Chop your nuts into small pieces
2. Slice the pastry to fit your tray, then butter the bottom and sides of the tray
3. Add 10-15 layers of pastry to the bottom of the dish, without any butter between them
4. Add your nuts onto the pastry in an even layer, then top with 15-25 more layers
5. Use a serrated knife to chop this into even squares or diamonds
6. Pour over all the clarified butter (from 250g of butter), then tilt the tray to distribute it
7. Brush any uncovered bits with butter, then bake at 180c for 40-50 mins
8. Preheat your syrup, and as soon as it comes out of the pour all the syrup evenly over the tray
9. Allow to cool before re-slicing and eating