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Baklava   Veg   HT  CD  DP  Greek Turkish  75mins plus standing

Makes 36 pieces    Hot Cold Nuts Vegetarian Filo Dessert Pudding Pastries Baked Fayre Greece Turkey Europe Mediterranean

400g/14oz Phyllo Pastry
350g/12oz Butter
400g/14oz  Finely chopped Almonds or Walnuts
50g/2oz Sugar
1 teasp Ground Cinnamon
teasp Ground Cloves
For the Syrup
375g/13oz Sugar
240ml/8fl.oz. Honey
The juice of 1 Lemon
360ml/12fl.oz. Water


1. Preheat the oven to 170C, 325F, Gas Mark 3 and butter two 20x28cm 8x12 inch baking tins. Use tins that are about 5cm/2-inches deep.

2. In a mixing bowl, mix together walnuts or almonds (or half and half), sugar, cinnamon and cloves.

3. Butter 4 pieces of filo pastry and place in the buttered tin, trimming any excess if necessary, one on top of the other. Make sure you keep the unbuttered pastry covered with a damp cloth. Sprinkle the 4 sheets of pastry with a thin layer of the nut mixture then butter two more pasty sheets and place over the top of the nut mixture. Repeat in same manner until all ingredients have been used, ending with 4 pastry sheets.

4. Brush the top with butter and trim any edges with sharp knife. Cut diagonal lines the length of the tin to make diamond shaped pieces then sprinkle with water and bake for about 1 hour or until golden.

5. 10 minutes before the end of the cooking time, place the honey, water, sugar and lemon juice in a large saucepan, bring to the boil, and continue to boil for about 5 minutes.

6. Remove the cooked baklava from the oven and pour the hot syrup evenly over the hot pastry. Allow to stand for 30 minutes to cool a little, then re-cut the diamonds. Serve warm or at room temperature.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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