2 Mixed seed baklava

INGREDIENTS

250g pouyoukas omega seed mix

50g pouyoukas sunflower seeds

2 tablespoons (30ml) brown sugar

½ teaspoon (2.5ml) ground cinnamon

½ teaspoon (2.5ml) ground cloves

1 lemon zest

4 sheets filo pastry

150 g butter, melted

1 cup (250 ml) honey

1 lemon peel

4 whole cloves

1 cinnamon stick METHOD

1. In a small bowl, combine the mixed seeds, sunflower seeds, brown sugar, ground cinnamon,

ground cloves and lemon zest. Mix well and set aside. 2. Lay one sheet of filo pastry on a clean work surface and cover the other with a clean, damp tea towel. Cut the filo pastry lengthways and in half again. Brush each square with bu er, add filling to the centre of each square. Tuck the sides of the pastry over the filling and gently roll up, sealing the edge with butter.

3. Place seamside down onto a lined baking tray. Continue with the remaining pastry and filling. Brush the baklava with melted bu er and sca er over any remaining filling or extra seeds.

4. Bake in a preheated 180°C oven for 10-12 minutes or until golden. Put the honey, lemon peel, cloves and cinnamon stick in a saucepan and heat slowly over a low heat. Remove baklava from oven, place in a large dish and cover with warm honey.