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In a food processor place:
1 & 3/4 cups of nuts (I used almonds and hazelnuts)
1 teaspoon cinnamon
1/4 cup soft brown sugar
Process until ground.
Set Aside.

Prepare a slice tray. Line with baking paper.
Melt 100 grams butter.
3/4 of a 375g packet of Filo Pastry.
Layer four 'generously' buttered filo pastry sheets, then a layer of nuts, then four more layers of buttered filo, nuts, and so on until you only have enough nuts left to sprinkle on top as a final layer.
Trim edges before buttering the top layer of pastry and sprinkling on the last of the nut mixture.
Score top crosshatch or triangles.
Bake 30 minutes in a 180-degree Celsius oven.

While baking prepare the Lemon honey syrup:
Bring to boil the juice of one lemon, 1/2 cup honey, and 1/2 cup of water.

When the baklava is removed from the oven immediately spoon over the syrup.

Make sure you use sweet subtle honey like clover if you do not like a strong honey flavour.