Baklava Recipe
Ingredients
2 Pkts phyllo pastry, thawed
1 cup unsalted butter, melted
4 cups walnuts, finely chopped
1 t ground cinnamon
1 cup sugar
2 T lemon juice
3/4 cup water
1/2 cup honey
Method
Cut phyllo pastry to fit your baking dish. Cut each roll at a time, then cover with a damp towel to keep it from drying out.
Butter the bottom and sides of a non-stick baking pan.
Combine 1 cup sugar, 1/2 cup honey, 2 T lemon juice, and 3/4 cup water in a pot. Bring to a boil, stirring until sugar is dissolved.. Remove from heat and let syrup cool.
Preheat Oven to 180C.
Pulse the walnuts in a food processor until coarsely ground/ finely chopped, then add the cinnamon.
Place 5 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, and so on.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
Add 2 buttered sheets of phyllo, then another layer of nuts.
Repeat.
Finish off with 5 layers of buttered phyllo sheets. Brush the very top with butter.
Cut pastry into 4cm wide strips, then cut diagonally to form diamond shapes.
Bake for 1 hour or until tops are golden brown.
Remove from oven and immediately spoon cooled syrup evenly over the hot baklava. This will ensure that it stays crisp rather than soggy.
Let baklava cool completely, uncovered and at room temp.
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