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About this recipe: Turkish baklava, loaded with nuts and honey and spiced with cinnamon. Warning: you won't be able to stop yourself at one piece!
You will have some nut mixture left over but I always put it in to a sealed bag and store so I can make baklava again another time.
You can use two smaller tins, and if the filo sheets are twice as big as the tins, then cut them in half.