Ingredients
For the Kataifi layer
375g Antoniou Kataifi Pastry
200g unsalted butter, melted
For the Fillo Pastry layer
375g Antoniou Fillo Pastry
150g unsalted butter, melted
½ cup water
For the syrup
3 cups water
3 cups sugar
1 cinnamon quill
10 whole cloves
½ cup honey
For the nut filling
250g walnuts, chopped
250g almonds, chopped
2 teaspoons cinnamon
½ cup water
Method
Before you begin this recipe, take your Kataifi Pastry and Fillo 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 rectangular baking dish, 33cm by 22cm by 5cm.
To make the syrup
Place the water, sugar, cinnamon and cloves in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 10 minutes. Add the honey, simmer for a further minute. Remove from the heat and set aside to cool.
To assemble the Baklava
Using a sharp knife, cut the Kataifi Pastry into 1cm lengths. Place the Kataifi in the baking dish, pour the butter over and, using your hands, coat the Kataifi well in the butter. Press down with your hands.
Mix the nuts and cinnamon together and spread them over the Kataifi. Press the nuts down. Drizzle the water over the layer of nuts.
Cut the Fillo Pastry to the size of your tin. Lay one sheet of pastry over the nuts and brush with butter. Repeat with the remaining pastry, buttering each layer. Using a sharp knife, cut the baklava into diamond shaped pieces. Cut vertically into four strips, then diagonally from side to side, cutting through all the way to the bottom of the tray. Splash the water over the top of the pastry.
Bake in the oven at 180 degrees Celsius for 30 minutes, until the baklava begins to puff up and brown. Reduce the heat to 160 degrees Celsius and bake for a further hour, or until the pastry is golden.
Remove from the oven and slowly pour the cooled syrup over the baklava. Allow to sit for at least an hour before serving.
Video & Photography: Mary Politis from Mary’s Kouzina
Learn how to make a Baklava using Fillo Pastry and Kataifi Pastry