Baklava

Recipe from: 1/8/2004 12:00:00 AM

Ingredients 13
Servings 6
Time

Ingredients

  • 100
    g
    walnuts
  • 50
    g
    shelled pistachios or pine nuts
  • 50
    g
    almonds
  • 5
    ml
    ground cinnamon
  • 2
    ml
    mixed spice
  • 50
    g
    castor sugar
  • 170
    g
    melted butter
  • 500
    g
    phyllo pastry
  • SYRUP
  • 230
    ml
    castor sugar
  • 300
    ml
    water
  • 2
    slices fresh lemon
  • 60
    ml
    honey
 

Method

 
Preheat the oven to 170 °C.
Process all the nuts in a food processor until coarsely chopped.
Add the spices and castor sugar and mix.
Grease a 25 x 34 cm ovenproof dish with melted butter.
Cut the phyllo pastry into sheets the same size as the dish and cover them with a damp cloth to prevent them from drying out.
Line the dish with 10 sheets of phyllo pastry, brush each with butter and sprinkle generously with the nut mixture.
Arrange five layers of pastry on top of one another, brushing each with butter.
Sprinkle with nuts.
Repeat layers of five sheets and nuts.
End with a layer of phyllo pastry.
Using a sharp knife, cut diamond patterns into the top layer of pastry (don?t cut all the way through).
Bake for 40 minutes.
Syrup
Slowly heat the castor sugar, water and lemon slices, stirring continuously until the sugar has dissolved.
Bring to the boil and simmer until syrupy, about 10 minutes.
Add the honey.
Pour the hot syrup over the baklava as soon as it comes out of the oven.
Stand for at least four hours.
Cut into triangles and serve with fruit and Greek yoghurt.
 

 

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