Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
For the syrup
1 and ½ cups sugar
1 and ½ cups water
1 cinnamon quill
10 whole cloves
½ cup honey
For the nuts
150g almonds
150g walnuts
1 teaspoon 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 180 degrees Celsius, fan forced. Grease a 36cm by 24cm baking tray with butter.
To make the syrup
Place the sugar, water, cinnamon quill and cloves in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 10 minutes. Add the honey and cook for a further 2 minutes. Set aside to cool.
To assemble the Baklava
Combine the nuts and cinnamon in a bowl and mix well to combine.
Lay two sheets of Fillo Pastry onto your workspace, with the long side of the Pastry facing you. Crinkle the pastry into a concertina design. Use your hands to press down the pastry so that it flattens as much as possible. Place 4-5 teaspoons of the nut filling along the length of the Pastry, in the centre. Fold the bottom layer of pastry over the nuts and fold the top layer of pastry over the nuts, to form a long strip. Using both of your hands at the same time, turn the left-hand side of the strip anti clockwise and the right-hand side clockwise, to twist the pastry. Transfer to the tray. Repeat with remaining pastry and nuts. Brush the rolls with butter.
Cut the logs into smaller rolls, 4 pieces per long roll. Slowly pour the butter over the rolls. Bake for 30 minutes until the pastry is golden.
Pour the syrup over the baklava. Allow to sit for at least half an hour before serving.
The baklava will keep well in an air tight container for up to a week out of the fridge and for up to a month in the fridge.
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