Everyday Food
Ingredients
Syrup
Method
1.Preheat oven to moderate, 180°C.
2.In a large bowl, combine nuts, sugar, cinnamon and mixed spice; set aside.
3.Working with 4 sheets of filo at a time (keep remaining sheets covered with a clean, slightly damp tea towel to prevent the drying out), place filo on a work surface. Brush each with butter and layer together.
4.Trim pastry to fit an 18 x 28cm lamington pan; place in pan. Spread over one-third nut mixture.
5.Continue layering and brushing remaining pastry sheets, spreading with nut mixture as before. Finish with a pastry layer.
6.Diagonally score pastry to make a diamond pattern. Bake 25-30 minutes, until golden and crisp.
7.Meanwhile, to make the syrup, combine sugar, water, lemon juice and cloves in a saucepan. Stir over a low heat, without boiling, 3-4 minutes, until sugar dissolves, Increase heat to medium; bring to the boil. Reduce heat to low; simmer, without stirring, 10 minutes, until thickened. Remove cloves; allow to cool.
8.When baklava is cooked, pour cold syrup over hot baklava in pan; allow to cool. Cut into diamond shapes to serve.
It will take a little while for the syrup to soak in.
Note
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