Ingredients

1 packet of filo pastry (approx 375g)
4 cups of walnuts, chopped
250g unsalted butter
2 tsp cinnamon
½ tsp cloves, ground
½ cup of caster sugar
Cloves (as garnish)

Syrup
1 wedge of lemon
A squeeze of lemon juice
1 cup of honey
2 cups of water
3 cups of sugar
4 cloves

Baklava

Method

Preheat the oven to 180°C.

Combine the walnuts, caster sugar, cinnamon and ground cloves in a bowl. Melt the butter. Start with eight pastry sheets and brush butter on each one, spread some of the walnut mixture on the sheets. Add another four layers of pastry, buttering each one, then spread the walnuts again. Keep doing this until all of the ingredients have finished. It’s good to finish with about six layers of filo pastry on top.

Using a sharp knife, score the baklava into diamonds, then pour any remaining butter over the top. Please a close on each diamond and bake for about 45 minutes.

Create the syrup by boiling the water, sugar, honey, cloves, lemon juice and the wedge of lemon for 10 minutes. Let cool.

Once the Baklava is out of the oven and while still hot, pour the cooled syrup over the top.