 A Greek sweet often consumed during Lent
Ingredients
1 x 400g packet filo pastry
250g unsalted butter, melted
1 cups FreshLife Walnuts, chopped finely
½ cup FreshLife Natural Almonds, chopped finely
½ cup Pistachios, chopped finely
½ cup castor sugar
½ teaspoon cinnamon
Syrup
¾ cup castor sugar
¾ cup honey
1 cup water
1 tablespoon lemon juice
Method
1. Pre heat oven to 190°C. Thaw filo pastry and keep covered with damp tea towel. Melt butter and brush 30cm baking tray.
2. Combine nuts, sugar and cinnamon together and mix.
3. One by one, brush 12 sheets of filo pastry and place flat in bottom of baking tray, making sure that the pastry comes up the edges of tray.
4. Sprinkle nut mixture evenly over the top and cover with another 12 individually buttered filo sheets.
5. Cut baklava into 2 inch diamond pieces and bake for 30 min or until golden brown. Cool and set aside.
Syrup
1. Combine ingredients in saucepan and bring to the boil, turn down heat and simmer for 15 min, stirring until thick and glossy.
2. Pour hot syrup over baklava and allow to sit for 1 hour to absorb syrup before serving.
Note: Store in air tight container, stacked between layers of cooking paper, to prevent triangles from sticking together.
Serves: 12
Preparation time: 1 hr & 10 mins
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