Baklava

 

600gms walnuts finely chopped

2 teaspoon cinnamon

4 cups sugar

1tsp ground mixed spice

1 cups water

750gm unsalted butter

2 packets filo pastry

2 tablespoons lemon juice

½ cup caster sugar

300gms Almonds finely chopped

1 Dessertspoon honey

 

Place the walnuts and almonds in a large mixing bowl, add the cinnamon, ground cloves and ½ cup caster sugar. Mix well and set aside. Brush melted butter over sides, corners and bottom of a large baking pan (20×14). Peel of one sheet filo and lay flat on the bottom of the pan. Brush with melted butter. Continue for about 10 sheets.

Sprinkle lightly with nut mixture. Add 2 sheets filo then another layer of nuts continue until all mixture used up. Place remaining sheets on top. Roll down any buttered edges and tuck them inside pan. Sprinkle top with about 10 drops water. Using a sharp knife cut the top few layers of pastry into a diamond pattern, to make cutting easier once cooked. Preheat oven to 180°C and cook for about 1 hours or until golden.

 

Combine remaining 4 cups sugar, water, honey and lemon juice in a saucepan and bring to a fast boil. Reduce heat and boil gently for 20 minutes. Remove from heat. Cool.

When Baklava is out of the oven pour half the syrup slowly over it. 20 minutes later slowly dribble the rest of the syrup all over it.