Layered 'baklava' Recipe

Toast the shelled pistachios in a 180°C (350°F) oven for 6–8 minutes until fragrant. Allow to cool slightly.

In a small saucepan over medium heat, combine 80 g sugar and 2 tbsp water. Cook without stirring until the sugar melts and turns deep amber (caramel), about 6–8 minutes. Swirl the pan gently to encourage even color.

Remove from heat and quickly stir in the toasted pistachios, 15 g melted butter, and 1/4 tsp fine salt. Spread the mixture on a parchment-lined sheet and let cool completely until set.

Once cooled, pulse the praline in a food processor to a coarse crumb — some pieces should remain slightly crunchy. Set aside 200 g worth (all prepared) for assembly.

In a small saucepan, combine 200 ml whole milk and 100 ml heavy cream. Heat to just below simmer (steam and small bubbles) over medium heat.

While milk heats, whisk together 3 egg yolks, 35 g sugar and 10 g cornstarch in a bowl until pale and slightly thickened.

Temper the yolk mixture: slowly add about one-third of the hot milk into the yolks while whisking constantly, then pour tempered yolks back into the saucepan with the remaining milk.

Cook over medium-low heat, whisking constantly, until the custard thickens to a thin pastry-cream consistency and coats the back of a spoon, about 3–5 minutes. Do not boil.

Remove from heat and whisk in 80 g pistachio paste until fully incorporated. Add 25 g cold cubed butter, 1/2 tsp vanilla and 1/8 tsp salt; whisk until smooth and glossy.

Pass the crémeux through a fine mesh sieve into a bowl to remove any bits. Cover surface with plastic wrap to prevent skin and chill until slightly firm but spreadable, at least 1 hour (can chill up to 24 hours).

Combine 200 g raspberries, 50 g sugar and 1 tbsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and sauce reduces slightly, about 6–8 minutes.

If a thicker sauce is desired, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into simmering raspberries; cook 1–2 minutes until thickened.

Pass the sauce through a fine sieve to remove seeds, pressing with a spoon to extract as much liquid as possible. If needed, thin with up to 2 tbsp cold water to reach a pourable consistency. Stir in powdered sugar if you want a sweeter, glossier finish. Chill until ready to plate.

In a small saucepan combine 150 g sugar and 120 ml water. Bring to a boil and simmer for 4–5 minutes until the sugar dissolves.

Remove from heat and stir in 2 tbsp honey, 1 tbsp lemon juice and 1/2 tsp orange blossom water or rose water if using. Cool to warm (not cold) before using to soak phyllo layers.

Preheat oven to 180°C (350°F). Lightly butter a rectangular 20x10 cm (8x4 inch) loaf pan or a similar small baking dish.

Lay out a sheet of phyllo and keep the remaining covered with a damp towel to prevent drying. Brush the first phyllo sheet lightly with melted butter and place it in the prepared pan, letting excess hang over the sides. Repeat with 3 more sheets, brushing each with butter and sprinkling about 1/2 tbsp sugar and 1/2 tbsp semolina (if using) across the layer to add texture. These will form the bottom base.

Spread half of the pistachio praline crumbs evenly over the phyllo base in a compact layer.

Place and butter 3 more phyllo sheets on top of the praline, brushing each with butter as before. Spread the chilled pistachio crémeux evenly over these sheets to within 1 cm of the edges.

Sprinkle the remaining pistachio praline evenly over the crémeux. Top with 3 more buttered phyllo sheets, brushing each. Fold over any overhanging phyllo and brush the top thoroughly with remaining melted butter. Using a sharp knife, score the top into 12 equal portions (to make neat serving cuts).

Bake in the preheated oven for 25–30 minutes, or until the phyllo is golden brown and crisp.

Remove from oven and immediately spoon or brush warm syrup evenly over the hot baklava so the syrup soaks in. Use about two-thirds of the syrup, reserving a little for serving. Allow to cool to room temperature, then chill for at least 1 hour to let the flavors meld and crémeux set fully.

Cut along the pre-scored lines to portion the layered baklava. For each piece, plate and spoon a tablespoon of chilled raspberry sauce alongside or drizzle in a decorative pattern.

Top each portion with a few grams of finely chopped pistachio and one whole roasted pistachio. If desired, dust lightly with powdered sugar just before serving.

Optional: Warm a little of the reserved syrup and brush a tiny amount on the plate before placing the baklava for extra shine and aroma.