Ingredients
2 x 375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the syrup
400g caster sugar
400ml water
Rind of 1 orange
Juice of 1 orange
10x cloves
2 cinnamon sticks
1 vanilla bean pod
250ml metaxa
For the Baklava
350g walnuts, chopped finely
350g almonds, chopped finely
1 tsp ground cinnamon
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature, in its packaging.
Preheat your oven to 170 degrees Celsius, fan forced.
To make the syrup
Combine all the ingredients in a saucepan and boil over medium to high heat for 20 minutes. The syrup should be a little thicker than a usual sugar syrup, as the Metaxa will thin in out once added when the heat is off. Remove from the heat and add the Metaxa. Stir to combine and allow to cool.
Prepare the nuts
Process the walnuts and almonds until finely chopped and add a teaspoon of cinnamon. Mix well.
To make the Baklava
Using a 30 cm round tray, place the pile of Fillo Pastry onto your work surface and cut the sheets to fit the size of the tray. You can chop the off cuts of Fillo Pastry into a fine crumb and add it tot he nut mixture if you like.
Brush the tray with melted butter and lay 7 sheets of Fillo Pastry onto the base, brushing each sheet with butter before placing the next one on top. Scatter a layer of nuts generously over the pastry, covering it completely. Place another 5 layers of Fillo Pastry on top, buttering between each layer, then scatter more nuts.
Continue this process until the nuts are finished. For the final top layer, add 7 sheets of Fillo Pastry, ensuring each sheet is well buttered.
Using a sharp knife, cut the baklava into pieces, then bake for 40 minutes, or until the pastry is a deep golden colour.
Immediately pour the cooled syrup over the hot baklava and allow it to soak for at least two hours. Serve at room temperature.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Learn how to make a walnut and almond Baklava with a Metaxa syrup