Baklavas Recipe

Baklavas Recipe

Ingredients: Makes 10

225 g/8 oz/1 cup unsalted (sweet) butter, melted
225 g/8 oz filo pastry (paste)
275 g/10 oz walnuts, chopped

75 g/3 oz caster (superfine) sugar

10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
For the syrup:
225 g/8 oz/1 cup granulated sugar

Finely grated rind and juice of 1 small lemon
A little rose water (optional), to serve

Method:

Brush a 28 x 18 cm/11 x 7 in shallow baking tin (pan) with a little of the melted butter. Line with a sheet of filo pastry. Brush with butter and repeat until you have four layers of buttered pastry. Mix together the nuts, caster sugar and spices and spread over the pastry. Top with the remaining layers of pastry, again brushing with butter in between each layer and then on top. Score the top layer in a criss-cross pattern, with lines about 2.5 cm/ 1 in apart. Bake in a preheated oven at 180C/350F/gas mark 4 for 40 minutes or until golden brown and cooked through.


Meanwhile, put the syrup ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved. Boil rapidly for 4 minutes. When the pastry is cooked, mark the top into 10 squares and spoon the hot syrup over. Leave to cool, then chill until the next day. Cut into squares and sprinkle with a few drops of rosewater before serving, if liked.


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