About this recipe:This is the best baklava recipe that I've come up with. It comes after devouring many different types of baklava. The assembling may take a little time, but it's really worth it. Serve with Greek coffee for a wonderful treat.
Makes: 36 pieces
150g caster sugar
4 tablespoons orange juice
1 tablespoon ground cinnamon
150g caster sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
160g walnuts, coarsely chopped in a food processor
450g filo pastry
340g unsalted butter, melted and cooled
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Method Prep:45min › Cook:1hr15min › Ready in:2hr
Make the syrup by bringing the water, 150g sugar, orange juice, honey and 1 tablespoon cinnamon to the boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
Preheat an oven to 170 C / Gas 3. Butter a 25x38cm baking dish or one of similar size.
Stir together 150g sugar, 1/2 teaspoon cinnamon, nutmeg and ground walnuts until evenly blended; set aside.
Press 2 sheets of filo into the prepared dish and brush with melted butter. Continue adding filo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the filo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the filo; top with another 6 buttered filo sheets. Finally, sprinkle the remaining walnut mixture onto the filo. Place the remaining filo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
Bake in the preheated oven until the filo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 2.5cm squares or diamonds to serve.
When working with filo pastry, keep the unusued portions wrapped/covered. If you leave filo pastry out, it will dry out and become very brittle.