Pear and ricotta baklava recipe
This recipe for ricotta baklava with tea-poached pears is simple and quick without compromising the classic flavours that we all know and love.
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Cooking tools:
- Springform pan
- Pastry brush
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Saucepan
- Stove
- Parchment paper
- Plate
- Spoon
- Measuring spoon
Ingredients
- 50 gm each walnuts, pistachio nuts and almonds, toasted
- 1 tsp ground cinnamon
- 400 gm firm ricotta
- 1 tsp orange rind
- 12 sheets filo pastry
- 100 gm melted butter, cooled
- 220 gm (1 cup firmly packed) brown sugar
- 120 gm (1/3 cup) honey, plus extra for drizzling
- 2 English breakfast tea bags
- 4 small beurre Bosc pears, peeled
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