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Digital Subscriptions > delicious. Magazine > June 2019 > The recipe hall of fame BAKLAVA

The recipe hall of fame BAKLAVA

Versions of this crisp, nutty confection abound in Greece, Turkey, the Caucasus and the Middle East, but how do you reproduce it at home? Food writer and cookery expert Debbie Major tested many combinations to come up with the best

THE RECIPE

MAKES 20-25 PIECES. HANDS-ON TIME

30 MIN, OVEN TIME 1 HOUR 5 MIN, PLUS COOLING

MAKE AHEAD

Keep the completed baklava covered in a cool place for up to 3 days.

• 500g shelled unsalted pistachios

• 600g granulated sugar

• 250g salted butter

• 2 x 270g packs filo pastry

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About delicious. Magazine

June brings warm sun and a new issue of delicious. packed with even sunnier food. Enjoy fabulous recipes that add a new dimension to barbecue fare, the 5 best Italian sauces for summer, Georgina Hayden’s pack-and-go feast, Jason Atherton’s brilliant pizza recipe and three colourful, fruit-filled pavlovas. Something summery to drink? How about some wonderful homemade elderflower fizz. Plus, don’t miss our easy 5-ingredient midweek recipes that will give you more time to enjoy the light evenings and our special 16-page Collector’s Edition, a guide to eating outside. Hooray for a delicious. summer!