Baklava with Pea Flour Pastry

Ingredients

For the Pastry:

• 200g Plant S Yellow Pea Flour (plus extra for dusting)
• 50g cornflour (to lighten the texture)
• 2 large eggs
• 2 tbsp olive oil
• ½ tsp salt
• 80ml water (adjust as needed)

 For the Nut Filling:

• 200g mixed nuts (e.g., pistachios, walnuts, almonds), finely chopped
• 1 tsp cinnamon powder
• 50g caster sugar

 For the Syrup:

• 150g honey
• 100g sugar
• 120ml water
• 1 tsp lemon juice
• ½ tsp orange blossom water (optional, for fragrance)

 For Assembly:

• 150g melted butter or dairy-free alternative (for brushing layers)

Method

Make the Pastry

1. In a large bowl, mix the pea flour, cornflour, and salt.
2. Add the eggs and olive oil, and gradually incorporate the water, kneading gently until a smooth dough forms. Adjust the water as needed for a soft but non-sticky consistency.
3. Divide the dough into 12–15 small balls, cover with a damp towel, and let rest for 30 minutes.

 Prepare the Nut Filling

1. In a bowl, mix the finely chopped nuts, cinnamon powder, and sugar. Set aside.

 Roll Out the Pastry

1. Dust a clean surface with pea flour.
2. Roll out each ball of dough as thin as possible (pea flour dough can be delicate, so work carefully). Aim for paper-thin sheets to mimic traditional phyllo pastry.
3. Set aside each sheet on parchment paper.

 Assemble the Baklava

1. Preheat the oven to 180°C (160°C fan/gas mark 4).
2. Brush a 20x30cm rectangular baking tray with melted butter.
3. Lay one sheet of rolled dough in the tray and brush it lightly with melted butter. Repeat with half of the sheets, brushing butter between each layer.
4. Evenly spread half of the nut mixture over the layered pastry.
5. Continue layering the remaining pastry sheets, brushing each with butter.
6. Spread the remaining nut mixture on top and finish with a final layer of pastry. Brush the top generously with butter.

 Cut and Bake

1. Using a sharp knife, cut the baklava into diamond or square shapes (cutting before baking ensures clean slices).
2. Bake in the preheated oven for 35–40 minutes, or until the top is golden and crisp.

 Make the Syrup

1. While the baklava bakes, combine honey, sugar, water, and lemon juice in a saucepan.
2. Heat gently, stirring until the sugar dissolves.
3. Simmer for 5–7 minutes until slightly thickened.
4. Stir in the orange blossom water, if using, and let cool slightly.

 Add the Syrup & Serve

1. Once the baklava is out of the oven, immediately pour the warm syrup evenly over the top.
2. Allow it to soak in for at least 4 hours (or overnight) for the best flavour and texture.
3. Garnish with finely chopped nuts or a dusting of cinnamon.
4. Serve at room temperature and enjoy!