Name: Baklava
Yield: 6 servings
Cuisine: Baking
Ingredients: 100.00 g walnuts; 50.00 g pistachio nuts or pine nuts; 50.00 g almonds; 5.00 ml cinnamon ground; 2.00 ml mixed spice ground; 50.00 g castor sugar; 170.00 g butter melted; 500.00 g phyllo pastry; 230.00 ml castor sugar; 300.00 ml water; 2.00 fresh lemon sliced; 60.00 ml Goldcrest Pure Honey

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Ingredients (12)

100.00 g	walnuts
50.00 g	pistachio nuts — or pine nuts
50.00 g	almonds
5.00 ml	cinnamon — ground
2.00 ml	mixed spice — ground
50.00 g	castor sugar
170.00 g	butter — melted
500.00 g	phyllo pastry

Syrup

230.00 ml	castor sugar
300.00 ml	water
2.00	fresh lemon — sliced
60.00 ml	Goldcrest Pure Honey

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Method:

Preheat the oven to 170 &degC.
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.