Ingredients: |
Ingredients: 3 1/2 c. walnuts, finely chopped
1 c. almonds, finely chopped
1/2 tsp. ground cinnamon
1/2 tsp. mixed spice
1 tbsp. caster sugar
16 sheets filo pastry
1 tbsp. olive oil
6 1/2 oz. unsalted butter, melted
SYRUP
2 c. sugar
3 whole cloves
3 tsp. lemon juice
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Directions: |
Directions:Preheat oven 350º. Grease base and sides of a 7x11 in. shallow tin. Mix together walnuts, almonds, spices and sugar then divide into 3 portions. Work with 1 sheet of filo at a time keeping rest covered with a damp towel to prevent drying out. Place a sheet of pastry on a work surface. Mix oil and melted butter and brush over the pastry sheet. Fold the sheet in half crossways. Trim the edges so the pastry fits the base of the tin. Repeat with another 3 sheets of filo, brushing each layer with the butter mixture. Sprinkle one portion of the nut filling over the filo. Continue buttering the filo, 4 sheets at a time as before, and layering with the nuts. Finish with filo on top. Trim edges and brush the top with remaining butter. Score the slice lengthways into four even portions and bake 30 minutes, or until golden and crisp.
FOR SYRUP
Put the sugar, cloves, lemon juice and 1 1/3 c. water in a small saucepan and stir over low heat without boiling, until the sugar has dissolved. Bring to a boil then reduce the heat and simmer, without stirring for 10 minutes or until thickened. Remove from heat and cool. When baklava is cooked, pour the cold syrup over the hot slice. The syrup should have the consistency of thick honey and will take a little while to soak in. Leave to cool and cut into diamonds when cold. © |
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