This baklava can be easily frozen to keep longer as the recipe does make quite a lot. Wrap it in plastic wrap and foil, then freeze for up to 3 months. When you’re ready for that dessert choice, you can cut the prep time down to 2 minutes!
makes about 40 pieces | prep 50 mins (+ 6 hours cooling) | cooking 35 mins
500g walnuts 100g caster sugar 2 tbs ground cinnamon 1 whole clove, ground (or a good pinch of ground cloves) 1 lemon, rind finely grated 60ml ( 14 ⁄ cup) orange blossom water 250g clarified butter, melted (see tip) 2 × 375g pkts filo pastry Finely chopped pistachios, for decorating
300g honey 100g caster sugar 1 tsp lemon juice
1 Preheat the oven to 200°C/180°C fan forced. Blitz the walnuts in a food processor until finely chopped. Transfer to a bowl and add the sugar, cinnamon, clove, lemon zest and orange blossom water. Mix until well combined, then set aside. 2 Use a large ovenproof dish the same size as the filo pastry; if it’s a little smaller you can trim the excess filo when you have finished layering. If you have a round baking dish, hang the excess over the side. 3 Brush the bottom of the baking dish with a little of the melted butter. Line the base of the dish with a sheet of filo, brush with butter and top with another sheet of filo. 4 Continue to layer the filo, brushing with butter between each layer until you have a stack of 15 sheets. Spread the walnut filling over the pastry and smooth it out with the back of a spoon. Cover the filling with a sheet of filo, brush it with a little butter and top with another sheet. Continue to layer until you have 20 sheets of filo on top. Trim any excess pastry, if you need to. 5 Use a small knife to score the pastry through the top pastry layers, but not all the way to the base (these score lines will help you cut it into portions later). You can do this in diamonds or rectangles. Sprinkle a little cold water over the top, as it helps to stop the filo curling up while baking. Bake for about 35 minutes or until golden brown. 6 Meanwhile, make your syrup. Combine the honey, sugar, lemon juice and 250ml (1 cup) water in a small saucepan and stir over low heat until the sugar has dissolved. Remove the baklava from the oven and evenly pour the syrup over the top. Set aside for 6 hours before cutting. Sprinkle with chopped pistachios to serve.