Ingredients
For the baklava
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
250g macadamia nuts, chopped coarsley
1 cup desiccated coconut
½ cup caster sugar
Grated rind of two lemons
For the syrup
1 and ½ cups sugar
1 and ½ cups water
Juice of two lemons
To decorate
1 cup desiccated coconut
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.
To make the syrup
Place the sugar, water and lemon juice in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 10 minutes. Remove from the heat and allow to cool.
To make the Baklava
Grease a 36cm by 24cm baking tray with butter.
Combine the macadamia nuts, coconut, sugar and lemon rind in a bowl and mix well.
Lay one sheet of Fillo Pastry onto your workspace, with the long side of the Pastry facing you. Brush with butter. Repeat with another two sheets of Pastry, brushing each sheet with butter. Place 4-5 tablespoons of the nut filling along the bottom edge of the Pastry, approximately 3cm from the edge. Take the bottom edge of the pastry, place it over the filling and roll into a log. Transfer to the baking tray. Repeat with remaining Pastry and filling. Brush the rolls with butter. Cut the logs into smaller rolls, 6 pieces per long roll. Bake for 30 minutes until the Pastry is golden.
Pour the syrup over the baklava. Allow to sit for at least an hour before serving.
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