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If frozen, thaw the filo pastry before starting. Melt the butter.

Grind or chop together the walnuts and the almonds, and mix together with the cinnamon, allspice or cloves and the sugar. Brush a pan 9 x 13 x 2, with the melted butter, separate a sheet of filo and handling it as little as possible, lay it in the bottom of the pan. Brush it with butter and fold it over if necessary to fit in the pan. Do this until there are 10-12 layers of pastry in the bottom of the pan.

Place a layer of the nuts and spice mixture on top of the sheets of pastry, cover with another sheet of filo, paint that with butter and continue in this manner until all the filling has been used. Top, if possible with about an equal amount of the filo pastry sheets as were used for the bottom (it is not essential to have the exact amount), ensuring each sheet is brushed with butter.

Cut across the completed baklava with a sharp knife, into triangles or diamonds and bake at 350F/gas mark 4/180C for about an hour, or until evenly browned on top.

Simmer the syrup ingredients together for ten minutes, strain and set aside. Pour the cooled syrup over the Baklava and allow to stand before serving.

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– Ingredients –

1lb unsalted butter, melted 450g
1lb filo dough sheets 450g
1 1/2lb chopped blanched almonds 675g
1lb shelled walnuts 450g
3/4 cup granulated sugar 6oz/175g
2tsp ground cinnamon
1tsp ground allspice or cloves

2 cups honey
2 cups water 1pt/450ml
2 cups sugar 1lb/450g
2 cinnamon sticks or 1/2 teaspoon ground cinnamon
1tsp grated orange peel
1tsp vanilla extract

– Author –

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