Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi Nigella! For your recipe for Baklava it has been mentioned that we need to use up 1 packet of filo pastry for the first layer then put in the crushed pistachios, then use the remaining filo. How much quantity should be used up for the first layer? Where I am the packets are 500g each. Also, should you layer the filo again after spreading the pistachio crumble to form another layer before the final pile-up of filo on the top?
Posted by pixiemojo. Answered on 24th Feb 2013 at 12.00
The original recipe for Baklava in Domestic Goddess (p273) lists in the ingredients "400g filo pastry (2 packets)". Unfortunately as the size of packages does vary according to country and also changes over time. You need a total of 400g pastry, regardless of the individual package sizes.
You will need to use half of the pastry (200g) for the bottom layer of the baklava. Make sure that you brush each sheet with a little butter and also overlap the sheets so that there are no gaps or bald patches on the base. You then need to spread over the chopped pistachios and then lay on top of this the remaining filo pastry, again brushing the sheets with melted butter and overlapping the sheets so that there are no gaps. The baklava should be a little like a sandwich - a filling of pistachio with filo on top and bottom.
Make sure that the top surface of the assembled baklava is generously brushed with melted butter before it goes into the oven as this will ensure a crisp, bronzed top.
Need some help in the kitchen?
Ask NigellaSubmit your query
by Cooking Squirrel