Baklava

I have an unhealthy obsession with Baklava. There, I admit it.

There is something delicious about the simplicity of nuts, pastry and syrup all having a romantic rendezvous in a giant tray. It is quite rich, so you really can’t have more than a small piece, but it leaves a beautiful taste in your mouth. If you haven’t tried it, you must. But please, have some fresh authentic stuff, not the commercial rubbish which tastes of nothing but sugar.

Here is how I did it….

1 pack of Fillo pastry

250g butter

1 tsp cinnamon

600g of nuts (I used walnuts)

1 cup of sugar

1 cup of water

2 cinnamon quills

6 tbsp honey

Lemon rind

1. Start by chopping up the nuts finely. If you have a food processor, use that, but don’t take it to the point of nut butter.

2. Pop the finely chopped nuts into a bowl with the ground cinnamon, and mix through thoroughly. Set aside and start making the syrup.

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3. In a small pot, add the water, sugar, honey, lemon rind and cinnamon quills. Put on the heat and allow to boil for 10 or so minutes, then let cool.

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4. Melt the butter in a small pan, Then unwrap your pastry and cut it to size with your large baking dish.

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5. Start by putting two layers of pastry in the tray, then using a pastry brush, paint the pastry generously with the melted butter. Sprinkle with a layer of the nuts evenly, then repeat the process until you have about 5 or so sheets of pastry left.

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6. Top with the remaining layers of pastry and then paint on more butter. You then need to cut the slice into small squares.

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7. Put the tray into the oven for 50 minutes at 180c.

8. Pour the syrup evenly onto the hot slice and allow to cool. Enjoy!

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