Miso Brown Butter Baklava

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Step 1.

Heat your oven to 140°C fan.

Step 2.

Blitz the pistachios and walnuts in a food processor until finely chopped.

Step 3.

Melt the butter in a medium saucepan over medium heat. It will bubble for a few minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. Once the butter smells nice and nutty and has changed from pale yellow to brown, take the pan off the heat.

Step 4.

Whisk the miso paste into the hot butter then pass it through a sieve into a heatproof bowl and leave to cool while you prepare the filo.

Step 5.

Trim the filo to fit a 35cm x 25cm baking tin. Brush the interior with some of the miso butter.

Step 6.

Place 1 sheet of filo on the base of the tin. Brush with some of the miso butter. Repeat with 4 more filo sheets, for a total of 5 miso buttered sheets.

Step 7.

Spread half of the nut mixture over the top filo sheet.

Step 8.

Top the nuts with 4 miso buttered filo sheets.

Step 9.

Spread the remaining nuts over the top filo sheet.

Step 10.

Finally, top the nuts with 5 miso buttered filo sheets.

Step 11.

Use a sharp knife to cut deep lines into the pastry to create either diamonds or squares.

Step 12.

Bake the baklava for 1 hour on the bottom rack of your oven for 1 hour.

Step 13.

Shortly before it’s done, place the sugar in a small saucepan with 400ml water.

Step 14.

Stir to dissolve over medium heat and add a slice of lemon.

Step 15.

Cook until the sugar syrup reaches 106°C. If you don’t have a food thermometer, cook until the syrup reduces to the consistency of runny honey. This should take 10 to 15 mins.

Step 16.

Pour the syrup over the hot baklava and leave it to cool to room temperature. Once cooled, you can tuck in and enjoy.

For a more affordable baklava, substitute the pistachios for walnuts.

300g Shelled Unsalted Pistachios
300g Unsalted Walnuts
350g Unsalted Butter
4 Tbsp White Miso Paste
2 x 270g Packs of Filo Pastry
600g Granulated Sugar
1 Slice of Lemon