150g butter (unsalted) - melted 350g walnuts/pecans/pistachios/any other dried nuts 150g icing sugar 15ml ground cinnamon (or try cardamom if you like a stronger taste) 375g filo pastry
SYRUP INGREDIENTS 450g sugar 30ml rose water
1 cinnamon stick
Making the Syrup
Before starting the pastry mixture, prepare the syrup first.
Heat 300ml water in a large saucepan with the sugar. Bring to boil and then add a cinnamon stick to the mixture. Let the mixture simmer for about 10 minutes till it becomes syrupy. Add the rose water and let it cool aside.
Making the Pastry Mixture
Preheat the oven to about 160 degrees centigrade (fan-forced) or 180 degrees centigrade.
Brush a large rectangular baking tin with some of the melted butter.
Mix the nuts, sugar, cinnamon (or cardamom) together to have the pastry-filling mixture.
Get a filo pastry, one sheet at a time, and brush with melted butter.
Place this sheet on the bottom of the tin. Spread about 6-8 such sheets (all buttered up) into the tin. Then use half of the filling mixture to spread across the tin - make sure you press it down with a spoon.
Take another 6-8 buttered sheets and place them on top of the filling mixture. Then use the remaining mixture and spread them on top of the sheets.
Get a final 6-8 layers of the filo pastry (buttered) and place them on top.
Place in the oven for about 20 minutes, then raise the temperature to 200 degrees centigrade. Leave it to bake for another 15-20 minutes (till golden brown).
Remove from the oven and cut the pastry in diagonal diamond shapes. Drizzle the syrup mix over the baked baklava and leave to cool.
And there you have it - delicious, sweet baklava for everyone.