Recipes

Melt the butter in a saucepan over low heat. Use a brush to butter the bottom and sides of a baking pan. (A large baking pan approx. 40x30cm/15×12 inch is ideal).

 

Pulse the nuts in a food processor so they are like finely chopped, but not over chopped.

 

Assemble – Layer the sheets of phyllo on the bottom of the baking dish to form the base. Layer the sheets one at a time, making sure to sprinkle each one with melted butter. Use about 10 layers for the base.

 

In a large bowl, mix the chopped nuts, cinnamon, and grounded clove together.

 

Sprinkle ½ the nut mixture over the phyllo base and spread evenly.

 

Next, top with 1/3 of the remaining phyllo, buttering between each sheet. Follow this with the remaining nut mixture, spread out evenly, then finish with the remaining sheets of phyllo, buttering liberally in between each one.

 

Pop the baklava in the fridge for 15 minutes to firm up so it is easier to cut later. Remove from the fridge and using a sharp knife cut all the way down into 3 long sections, then 4 sections across to make 12 squares, then cut these into triangles, by cutting through the top of each square diagonally to give 24 pieces.

 

Bake – Sprinkle the top with some cold water.

Place the baklava in preheated oven at 150C fan/170c /gas 5 on the lower rack and bake for about 1½ -2 hours, until all the phyllo layers are crisp and golden.

 

Syrup – Whilst the baklava is baking, prepare the syrup. Mix all the ingredients for the syrup (except honey) and bring to a boil, cook for about 2 minutes until the sugar has dissolved.

 

Remove the pan from the heat and stir in the honey then let the syrup cool down. As soon as the baklava is ready, ladle the syrup slowly over the hot baklava, until it is fully absorbed.

 

Allow the baklava to cool down completely and serve after the syrup has soaked throughout.