- Yield: 28 Baklava
- 4 oz (110 g) caster sugar
- 7 oz (200 g) ground almonds
- 3 tsp ground cinnamon
- 5 oz (150 g) butter, melted
- 7 oz (200 g) filo pastry
For the Syrup
- 12 oz (340 g) caster or granulated sugar
- 7 oz (200 g) honey
- ½ cinnamon stick
- 8 cloves
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4.
- In a bowl, mix together the sugar, almonds and cinnamon.
- Line the base and sides of the tin with baking parchment. Brush the lined tin with some of the melted butter. Cut the filo the same size as the tin, then place four layers of filo in the base of the tin, brushing more melted butter over each layer.
- Sprinkle half of the almond mix on top of the last buttered sheet, place one more sheet on top and butter it, and then sprinkle over the remaining half of the almond mix. If you have any offcuts of filo pastry, use these in the first four layers of pastry.
- Set another four to six layers of filo on top, buttering between each layer. Cut the baklava diagonally into 3–4 cm (1¼–1½in) diamonds in the tray.
- Sprinkle with a teaspoon of water, then place in the oven and bake for 1½ hours until golden.
- While the baklava bakes, make the syrup. Mix all of the ingredients together with 175 ml (6 fl oz) water in a saucepan and place over a medium–high heat. Bring to the boil and boil for 10 minutes.
- When the baklava is baked, pour over the boiling syrup.
- Cut down through the baklava where you have cut before baking. Set aside and allow to cool for a few hours or overnight.