Ingredients
Baklava
- 150 grams walnuts
- 150 grams pistachio nut
- 150 grams almonds
- 300 grams pumpkin, Kent works well - chopped into 5cm chunks
- 110 grams sugar
- 1 heaped teaspoons cinnamon, Ceylon
- 125 grams Un-salted butter
- 16 sheet Filo Pastry
Syrup
- 125 grams honey
- 165 grams white sugar
- 125 grams orange juice
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make the syrup by combing the honey, sugar and orange juice in the mixing bowl. Without the MC, cook 5 min/95°C/
"Counter-clockwise operation" /speed 1. Set aside to cool while the baklava finishes baking.
Add pumpkin in mixing bowl. Chop 5 sec/speed 5. Add nuts to the bowl and Chop 5 sec / speed 5. Add cinnamon and sugar and mix 4 sec speed 4. If necessary, chop again to resemble coarse crumbs.
Clean Bowl. Place chopped up butter into mixing bowl and melt 5min/60°C/speed 2. Pour melted butter in jug or bowl. Set aside.
Preheat oven to 200°C. Grease a rectangular baking tray generously. Layer 4 filo sheets in the tray, brushing each sheet with the butter before adding the next layer.
After the 4th layer, brush with butter and sprinkle the pumpkin and walnut mixture evenly to cover the sheet. Repeat steps, 4 layers (butter each layer) then walnut mixture. Continue process until you have 3 layers of walnut mixture. On top of the last layer of walnut mixture with four sheets (butter each sheet). Place in the fridge to chill for 15 minutes.
Carefully cut baklava into vertical strips (about 1.5 inches each) Turn the tray 45 degrees, and again carefully cut into vertical strips, thus creating small diamond shaped baklavas. Now butter that last layer of filo. Place on medium rack and bake for 40 minutes or until golden. While baking, make the syrup.
Take the tray out of the oven, and slowly pour warm syrup generously and evenly over baklava ensuring that the baklava is extremely moist (yet not "swimming" in syrup) Leave uncovered until syrup is soaked up. Allow to cool at least 2 hours, then cover with foil and refrigerate overnight. Serve the following day.
Syrup
Baklava
Tip
Sprinkle extra chopped nuts on the top if desired.
Original recipe courtesy of Coles.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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