• Serves 45 people

  • 250 gm each pistachios and walnuts, finely chopped
  • 100 gm caster sugar
  • 3 tsp ground cinnamon
  • 200 gm butter, coarsely chopped
  • 500 gm filo pastry
  • Honey syrup
  • 300 gm caster sugar
  • 125 gm honey
  • 1 lemon, finely grated rind and juice only (or to taste)
  • 1 cinnamon quill
  • 4 drops rosewater, or to taste
01   Combine nuts, sugar and cinnamon in a bowl and set aside. Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep 24cm x 34cm baking tray with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel.
02   Preheat oven to 180C. Layer one-third of the filo pastry in tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half the remaining pastry, brushing butter between each layer. Scatter over remaining nuts, top with remaining filo, brushing between each layer with butter. Refrigerate until firm (15 minutes), then cut through all pastry layers into 4cm diamonds with a sharp knife. Bake until golden and cooked through (45 minutes-1 hour). Cover loosely with foil partway through cooking if top browns too quickly.
03   Meanwhile, for honey syrup, combine sugar, honey, lemon rind, cinnamon and 300ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer until infused (20 minutes). Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater to taste and set aside.
04   Cool baklava slightly (2-3 minutes), pour over syrup evenly, set aside at room temperature to cool completely (overnight if possible). Baklava will keep in tray, covered, for 3-4 days.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.







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