Traditional Baklava


750g Antoniou Fillo Pastry                           
2 cups chopped almonds or walnuts
500g unsalted butter                     
1/2 cup sugar
cinnamon & cloves to taste


2 cups water                     
2 cups sugar
1/2 cup honey                  
1 teaspoon lemon juice
a few pieces lemon rind                               
cinnamon stick


Melt butter and lightly grease 25 x 43 cm baking tray.

With a knife, trim the fillo pastry to the size of baking tray and keep trimmings.

Layer the entire packet of pastry into the baking tray, brushing with butter after every second or third sheet of pastry.

In a bowl, combine chopped nuts, sugar, cinnamon, and cloves to taste. Sprinkle evenly over the fillo pastry in the baking tray.

Place the trimmed pieces of pastry from both packets on top of the nut mixture before continuing to layer the remaining pastry.

With a sharp knife, cut into diamond or square shapes, making sure to cut right through to the base.

Pour the remaining butter (if any) over the baklava. It will be absorbed by the pastry.

Bake in a moderate oven for at least one hour or until golden brown. Let the baklava cool.

Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens.

Pour the hot syrup over the cold baklava and then let the baklava stand and cool for around 30 minutes before serving.