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From Russia with love

With soups, stews and a little bit of vodka, this dinner will keep even the Russian winter at bay. Tuck into a feast fit for the Tsar!


A flaky pastry topped with sticky syrup.

Recipe from: 6/1/2003 12:00:00 AM
Preparation time: 10 mins
Cooking time: 30 mins


  • 500
  • 30
    fresh lemon juice
  • 30
    rosewater (optional)
  • 30
    orange blossom water (optional)
  • 250
    unsalted butter
  • 300
    chopped walnuts, mixed with
  • 15
    castor sugar
  • 15
  • 400
    phyllo pastry, defrosted
Servings: Change Serving


Make a syrup by boiling the sugar, lemon juice and 300 ml water for about 5 minutes.
Remove from the heat, stir in the flavourings and leave to cool.
Refrigerate until ready to pour over the baklava.
Melt the butter over low heat and keep warm.
Brush the bottom and sides of an oven roasting pan with butter.
Layer the phyllo pastry sheets in the pan sheet by sheet, brushing each sheet well with butter.
Ensure the sheets are flush.
Halfway through the layering process, sprinkle the nut mixture evenly over the pastry.
Continue layering and buttering the pastry.
End with extra butter on the last layer.
Using a sharp knife, trim the pastry overlapping the edges of the pan and cut the baklava into diamond shapes, diagonally from top to bottom and through all the layers of pastry.
Bake in a preheated 180°C oven for 30 minutes or until the pastry is puffy and golden brown.
Remove from oven and pour the ice-cold syrup evenly on top.
Leave to cool and serve.

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