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How to make Orange custard baklava

Yield = 10
Prep time: 0:30
Cook time: 6:40
Total time: 7:10

Ingredients

  • 16 sheets filo pastry
  • 150g butter or ghee, melted
  • 1/2 cup pistachios, finely chopped
  • 1/2 cup walnuts, finely chopped

Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1 cinnamon stick, broken in half
  • 1 teaspoon rose water essence

Custard

  • 4 cups full cream milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla paste
  • 2 oranges, zest finely grated
  • 1 cup fine semolina
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Method

  • Step 1 To make the syrup place sugar, water, orange and lemon juice and zest, cinnamon and rose water essence in a saucepan over medium heat. Stir well and bring to the boil then simmer for 10 minutes for flavours to infuse. Remove from heat, pour into bowl and place in fridge or freezer to cool down entirely.
  • Step 2 To make custard, place milk, sugar, vanilla paste, orange zest in a clean saucepan and place over low-medium heat. Bring to simmering point then whisk in gradually semolina, cinnamon and butter and continually whisk until custard becomes thick, this should take around 5 minutes. Remove from heat and set aside.
  • Step 3 Preheat conventional oven to 180C or 160C (fan-forced).
  • Step 4 Mix together pistachios and walnuts in a small bowl.
  • Step 5 Using a 20 x 30 cm or 20 x 20cm baking tray, line with baking paper or brush with extra melted butter or spray oil. Place one sheet of filo in the baking tray, let any excess filo overhang over the edge. Brush filo lightly with butter, sprinkle with a little nut mix, top with filo sheet and press down. Repeat this process with 7 more sheets of filo. The last sheet should only be brushed with butter.
  • Step 6 Pour custard mixture on top of filo, spread out evenly then top with one filo sheet and repeat process of buttering and sprinkling with nuts with remaining 8 layers of filo. Top layer should be lightly buttered.
  • Step 7 Using a sharp knife, cut square pattern into the baklava. Place baklava in the oven to cook for 30 minutes. When pastry is cooked and golden, remove from oven and pour over cooled syrup. Allow baklava to set for at least 4 – 5 hours either at room temperature or in the fridge. Serve cool or at room temperature.