About this recipe:The classic Greek pastry, which is nutty and deliciously sweet. Buttered filo pastry is layered with mixed nuts, then baked before being drenched in a honey syrup. Enjoy with a Greek coffee.
375g filo pastry, thawed if frozen
125g butter, melted
200g mixed nuts, chopped
2 teaspoons ground cinnamon
100g caster sugar
1/2 teaspoon vanilla extract
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Method Prep:30min › Cook:30min › Ready in:1hr
When filo is thawed, cut the stack in half; cover with a damp tea-towel to keep from drying out. Preheat oven to 180 C / Gas 4. Blend mixed nuts in a liquidiser, food processor or chop with knife; toss with cinnamon. Grease a tray with butter before layering two sheets, then brush with melted butter. Layer another two sheets on top, until you have 6-8 sheets buttered.
Spread 2 tablespoons of chopped nuts over filo. Layer two more sheets (individually brushed with butter) then sprinkle over more nuts, continue with two sheets between the nuts until nuts are all gone. Use the remaining sheets two at a time, brushed with butter, to make 6-8 layers on top.
Cut stack diagonally and bake in preheated oven for 30 minutes, with attention as it cooks quickly. You need to prepare syrup while the baklava is baking. Melt sugar, honey and water in a saucepan, bring to the boil and simmer on low for 20 minutes. Pour syrup onto baklava when you remove it from the oven. Allow to cool a bit, then serve for dessert.