Baklava

Baklava

28 sheets filo pastry
1-1/2 cups melted butter
 
Filling:
1/2 cups  walnuts
1/2 cup roasted almonds
1/2 cup pistachios
1 cup cashews
1/4 cup of sugar
2 teaspoons of ground cinnamon
 
Syrup
2 cups sugar
3 cup  water
1 stick cinnamon
1/3 cup honey
2 cloves
2 teaspoons of lemon juice

Nuts & Bolts

1. Combine the ground nuts, sugar, and cinnamon in a food processor and blend until you have a bread crumb texture.

2. Preheat the oven to 200c.

3. On a clean, dry, flat surface, with melted butter, a pastry brush,  work with the short side of the filo pastry toward you.

4. Each Baklava is made with two sheet of filo. Take 2 sheets of the filo Lay on the surface and brush very lightly all over  with butter. Lay one sheet on top of the other and sprinkle the filling over the entire surface of the filo. Roll Baklava into a roll and place into baking tray seam side down. Repeat process until all mixture has been used. Once tray is full, using a sharp knife, cut into small piece.

5. Brush all over with butter and place into the oven. Bake for 30 minutes or until filo is golden brown.

6. Syrup: Wait until the baklava has cooled to make the syrup. In a saucepan, combine the sugar, honey, cloves,  water, and cinnamon and boil for approximately 5 minutes, stirring, until the sugar is completely dissolved and the syrup has started to thicken. Stir in the lemon juice and remove from the heat. Discard the cinnamon stick.

7. Carefully, pour the very hot syrup evenly over all the pieces.

8. Let cool in the pan for a couple of hours  before serving.