INGREDIENTS

INSTRUCTIONS

FOR THE BAKLAVA
FOR THE SYRUP
Preheat the oven to 180 C, 350 F or Gas Mark 4.
Mix the walnuts, sugar and cinnamon in a bowl.
Choose a large oblong roasting tin with sides approximately 38 x 25cm
(15 x 10 inches), measure it against the stack of pastry and cut the
pastry to fit the length with sharp scissors, allowing a little extra
as it shrinks once cooked. Do not trim the excess width. Keep the
pastry covered as it dries out quickly.
Butter the tin base, cover it neatly with five sheets of pastry,
buttering each layer before lifting it from the stack. Spread half of
the walnut filling on evenly; cover it with three more layers of
buttered pastry and spread over the rest of the filling. Fold over
all the edges, enclosing the filling neatly and cover with the
remaining pastry, buttering each layer first. Cut away the excess
pastry at the edges if needed, so that it fits the dish neatly.
Using a small, sharp knife, carefully cut the Baklava into small
triangular or diamond shapes without cutting all the way to the base.
This will make it easy to serve as it is impossible to cut filo
pastry neatly once cooked.
Sprinkle on a little cold water with the tips of your fingers to
prevent the edges from curling up and bake for 20 minutes. Turn the
heat up to 190 °C, 375 °F, Gas Mark 5 and cook for 15 more minutes
until light golden. Take out and let the Baklava cool slightly.
Boil the syrup ingredients apart from the honey for 5 minutes. Add the
honey and simmer for 5 more minutes, stirring, until lightly
thickened. Discard the cinnamon sticks and pour the syrup slowly over
the Baklava. Allow to stand for 10 minutes in order to absorb the
syrup and become moist. Cut and lift the pieces out individually.
They keep well at room temperature, covered, for 2-3 days.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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