Try these super sticky, sweet syrup-y bites of perfection- trust me it will be hard to just stop at one!
250g lightly toasted walnuts
250g lightly toasted almonds
1/4 cup caster sugar
1 heaped teaspoon ground cinnamon
310g butter, melted
375g packet filo pastry
3/4 cup honey
3/4 cup caster sugar
1 tbsp fresh lemon juice
4 peeled strips lemon zest
1/4 cup water
1 cinnamon stick (optional)
Preheat oven to 180C fan-forced. Brush the base and sides of an 18cm X 28cm (4cm or so deep) pan with some of the melted butter.
Heat a saucepan over the stove and toast the walnuts and almonds for about 5 minutes then place into a food processor. Process until roughly chopped then transfer to a large bowl. Add in caster sugar and cinnamon into the bowl and stir to combine.
Unroll the filo. Start the layering by placing one sheet of filo into the pan and then using a brush, coat the pastry with some of the melted butter. Fold any excess pastry hanging over the edge of the pan back on top of the buttered surface (you can also trim the excess pastry off if you like). Repeat this process of filo pastry then melted butter with 7 more sheets to create 8 layers.
Scatter over half the nut mixture. Continue to repeat the pastry and butter process for another 6 sheets of filo on top of the nut mixture.
Scatter over the remaining nut mixture. Repeat the pastry and butter process for a final 6 sheets of pastry and press lightly on the top to compress everything slightly. Brush the top with melted butter.
Using a small, sharp knife, carefully score the top few layers of pastry following a diamond pattern. Start at one of the short sides of the pan to score parallel lines towards the other short side leaving 5cm intervals between each score. Start at the same point again and score at a 45-degree angle to the first scores to create the diamond shape. (Don't stress if this doesn't work out- it can be a little confusing if it is your first time). Bake for 35 minutes or until pastry is golden brown. Whilst it is baking move onto the syrup.
To make the syrup, combine honey, caster sugar, lemon juice, zest, water and cinnamon stick in a saucepan. Bring this to the boil, stirring until the sugar dissolves. Reduce heat to medium and allow mixture to simmer for 4 minutes, then turn off the heat.
Pour the syrup over the top of the hot baklava then sit it aside for at least 2 hours to allow the syrup to soak into the pastry.
Using a sharp knife, cut into the baklava along the score marks then serve, devour and enjoy!