Gourmet Traveller’s easy ricotta baklava with tea-poached pears recipe

A Middle Eastern classic that is deliciously crunchy, sticky and sweet!


50gm each walnuts, pistachio nuts and almonds, toasted
1 tsp ground cinnamon
400gm firm ricotta
1 tsp orange rind
12 sheets filo pastry
100gm melted butter, cooled
220gm (1 cup firmly packed) brown sugar
120gm (⅓ cup) honey, plus extra for drizzling
2 English breakfast tea bags
4 small Beurre Bosc pears, peeled

1 Preheat oven to 200˚C. Finely chop nuts; place in a large bowl with cinnamon, ricotta and orange rind and mix to combine.

2 Working with one sheet of filo at a time, brush 4 sheets filo with butter and sprinkle with 1 tsp sugar and fold in half. Lay each sheet in four lightly greased 10cm-diameter springform tins, scrunching slightly to fit. Spoon over half ricotta mixture.

3 Brush four more sheets of filo with butter, sprinkle with sugar and fold in half. Place into tins, scrunching to fit and top with remaining ricotta mixture. Brush remaining filo sheets with butter, scatter with sugar, fold in half and scrunch slightly and place on top of ricotta. Place on a baking tray and bake until golden (20 minutes). Remove from oven and while hot drizzle with honey.

4 Meanwhile, place tea bags, remaining brown sugar and 750ml water in a saucepan over medium heat and bring to the boil. Add pears, cover with a sheet of baking paper and plate, reduce heat to low and simmer until pears are tender (10 minutes). Carefully remove. Serve baklava, drizzled with honey, and pears on the side.

Recipe and image: Gourmet Traveller magazine

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