30large sheets filo pastryat least 33cm x 23cm/13" x 9"
100gsalted buttermelted
300gpistachios (or walnut/almonds or a mix, I prefer pistachios)
100gwhite sugar
¼tspground cinnamon
Syrup
250mlwater
400gsugar
2Tbsplemon juice
2Tbsprose water
3cardamom pods
5cmlong cinnamon stick
125mlhoney (runny)
Instructions
Let's make the syrup.
Place the water, sugar, cardamom and cinnamon in a small saucepan and bring to boil.
Simmer for 15 minutes until slightly thickened. Take off heat and add honey and lemon juice. Stir, cool, then place in fridge.
Making the Baklava
Pulse the nuts in a food processor until you get a semi coarse grind, see pic. It's ok to have the odd large piece. If it bothers you, pulse some more but don't let the nuts get to the oily powder stage.
In a roomy bowl, mix the nuts and the caster sugar thoroughly.
Grease your baking dish, then layer 10 sheets, one at a time, brushing each with the melted butter as you go along.
Using a sharp knife or pizza cutter (which is easier), cut off the extra bit of pastry at the edge.
Spread half the nuts evenly over the sheets.
Cover with 10 more sheets the same way, that is, buttering each layer. Same again, cut off the pastry.
Heat the oven to 180˚C (350˚F/160˚ Fan).
Top with the rest of the nuts and finish with the final 10 sheets, all greased individually. And cut off excess with a pizza cutter or knife.
Using a very sharp knife, cut the baklava into the traditional diamond shapes or squares or even triangles.
Bake for about 35-45 minutes until light golden. This depends on how hot your oven runs. My geriatric oven runs cool on lower temperatures. In my oven before we moved, it used to take me 30-35 minutes.
Remove from oven and pour half of the COLD syrup evenly over the cut lines.
Spoon 4 Tbsp of remaining syrup all over the top of the baklava. Reserve the rest of the syrup for when serving. It should be sweet enough but some folks do like it super sweet! You could always turn the extra syrup into rose syrup by diluting it with some water to taste.
When cooled to room temp, cover with foil and keep for a few days before serving.