Mixed nut & honey baklava

SWEET FILO PASTRY TREATS

MAKES: 24 COOKS IN: 1H 20M DIFFICULTY: NOT TOO TRICKY

NUTRITION PER SERVING

Calories Fat Saturates Protein Carbs Sugar Salt Fibre

270 14g 4.5g 5g 31g 18g 0.2g 1g
14% 20% 23% 11% 12% 20% 3% -
OF AN ADULT'S REFERENCE INTAKE

Ingredients Method
100 g walnuts Recipe by Joss Herd
This Greek classic is a heady combination of nuts, honey, citrus and
100 g almonds
spices, sandwiched between crispy filo layers
100 g pistachios
Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a
2 tsp ground cinnamon
medium saucepan with 300ml of water and bring to a gentle simmer.
1/2 tsp ground cloves Let it bubble away, stirring occasionally, for 15 minutes or until the
200 g butter , melted liquid has reduced by a third. Leave to cool. (The syrup must be cool
when it is poured over the pastry otherwise the pastry will go soggy.)
2 X 270g packets (12 sheets) of filo
pastry
Blitz the nuts in a food processor until coarse, then tip into a bowl

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 300 g sugar and stir through the cinnamon and cloves.

100 ml Greek honey

Lightly grease a 40 x 25cm shallow tin with the melted butter (using
1 cinnamon stick a pastry brush if you have one). Gently unfold the filo and cover with

2 strips of orange zest a damp tea towel to stop it cracking.

Layer sheets of filo in the tin and brush each layer with melted butter.
After 4 layers, scatter over half the nut mixture; repeat with 4 layers
of filo, then the rest of the nuts. Top with the last 4 layers of filo, then
generously butter the top. Cut into diamonds with a sharp knife
ensure the blade goes right to the bottom.

Bake on the middle shelf of the oven on a hot baking sheet for 3035
minutes, or until golden brown and crisp, reducing the temperature
to 170C/gas 3 if the baklava looks as though it is browning too
quickly.

Remove the baklava from the oven and spoon half the cooled syrup
over the top. Leave for 5 minutes, then spoon over the remaining
syrup. Allow the baklava to cool before removing the individual
pieces from the dish with a palette knife.

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