Baklava

Classic Middle Eastern pastry with layers of crispy filo, buttered nuts and fragrant honey-citrus syrup. Rich, sweet and utterly irresistible.

• 500 g filo pastry
• 200 g butter, melted
• 400 g pistachios or walnuts, chopped
• 2 tsp cinnamon
• 300 g sugar
• 200 ml water
• 150 ml honey
• 1 lemon, juiced
• 1 tsp rose water or orange blossom water

Method

1. 1
   Brush a baking dish with butter. Layer half the filo sheets, brushing each with butter.
2. 2
   Mix chopped nuts with cinnamon. Spread evenly over the filo.
3. 3
   Layer remaining filo sheets, brushing each generously with butter.
4. 4
   Score the top into diamond shapes. Bake at 180°C for 40–45 minutes until golden.
5. 5
   Make syrup: boil sugar and water for 5 minutes. Add honey, lemon juice and rose water.
6. 6
   Pour cold syrup over the hot baklava immediately. Leave for 2 hours to absorb.