Baklava

Baklava

MAKES 26 PREP AND COOK TIME 1 HOUR 40 MINUTES

250g unsalted butter, melted 3 cups (300g) walnuts 2 cups (280g) shelled pistachios ¼ cup (40g) fine semolina ⅔ cup (150g) caster sugar 1½ teaspoons ground cinnamon 375g packet fillo pastry whole cloves

SYRUP

2 cups (440g) caster sugar ¾ cup (180ml) water 1 cinnamon stick 1 tablespoon lemon juice

1 Preheat oven to 160°C (140°C fan-forced). Grease a 25cm x 35cm shallow baking pan with some of the melted butter.

2 Process walnuts, pistachios, semolina, sugar and cinnamon using the pulse button until chopped to a medium-coarse consistency. Transfer the mixture to a medium bowl. Add ¼ cup (60ml) of the melted butter to the bowl; mix well.

3 Brush 1 sheet of the pastry generously with the melted butter; top with 9 more sheets, brushing each generously with the melted butter. Place the buttered pastry into the pan. Spread nut mixture over pastry (see step images below).

4 Brush and layer another 10 sheets of pastry with melted butter. Place on top of nut mixture (below). Trim pastry a little larger than the dish, then tuck edges into sides to enclose. Brush top with butter.

5 Using a sharp knife, carefully cut the Baklava into a diamond pattern to give about 26 pieces. Insert a clove into the centre of each diamond (below).

6 Bake Baklava for 1 hour 30 minutes or until golden brown. Re-cut the diamond pattern.

7 SYRUP Meanwhile, combine sugar, water and cinnamon stick in a small saucepan; stir over medium heat, without boiling, until sugar dissolves (below). Bring Syrup to the boil; reduce heat to medium-low. Simmer, without stirring, for 6-8 minutes or until thickened slightly. Stir in the juice.

8 Pour Syrup over hot Baklava (below). Cool Baklava completely before serving.

Not suitable to freeze or microwave.