Ingredients:
2 packs of filo pastry
250 gms of melted butter
200 gms walnuts
200 gms pistachios
1 tsp cinnamon
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For the syrup:
300 gms caster sugar
125 mls honey
300 mls water
4-5 cloves
1 cinnamon stick
Juice of 1 lemon
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Method:
- Start by making the syrup. Put everything into a saucepan and stirring intermittently, bring to a boil and then simmer for around 5-6 minutes. Set to one side to cool. I always remove the cloves and cinnamon stick at this point, personal preference.
- In a processor, add the nuts and cinnamon and blitz until finely chopped but not turned to dust.
- Lightly butter a tray, and lay one sheet of filo down, then butter the top and lay another sheet of filo down, butter the top. repeat this until you have reached 10 sheets.
- Sprinkle about 1 cup’s worth of nuts over the top of the filo sheet. Then repeat Step 3 until you have done 5 sheets of filo.
- Then sprinkle about 1/2 cup of nuts. Do another 5 sheets and repeat. Put your last 5 sheets on ending with butter on the top.
- With a sharp knife, cut the filo as if you were slicing a cake, you might have to do it a couple days of
- Bake in the oven on 160 for 60-70 minutes until golden brown. Remove, and immediately pour the cooled syrup over the baklava.
- Allow the baklava to soak up the syrup for as long as you can, around 5-6 hours. Enjoy!