[Photograph: Quentin Bacon]

It seems that everyone who loves baklava has their own way to make it, and theirs just happens to be the best. Chef Einat Admony might have an actual claim to the title. She shares her mother's recipe in Balaboosta: Bold Mediterranean Recipes To Feed The People You Love, calling for peanuts, pistachios and walnuts as filling, and rosewater syrup to pour over. The result is crisp, layered, and not too sweet.

Tips & Tweaks: If you don't have a pastry brush, get one before attempting to smear liquid fat over paper-thin sheets of pastry. It makes the process that much faster and easier, we promise. Also, the more butter you use, the better. Dry phyllo = burnt phyllo.

As always with our Bake the Book feature, we have five (5) copies of Balaboosta to give away.


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