INGREDIENTS

INSTRUCTIONS

3
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 øC, 375 øF, 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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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 53.8mg
Sodium: 54.5mg
Potassium: 84mg
Carbohydrates: 63.3g
Fiber: 2.4g
Sugar: 58.6g
Protein: 2.7g