Baklava

Made up amounts etc as usual.....!

• 100g cashew
• 100g pistachios
• 150g walnuts
• 100g almonds
• 2 tbsp caster sugar
• 1 tsp cinnamon
• 1 packet pre- made filo pastry sheets (about 250g)
• 150g melted butter

FOR SYRUP:

• 340g caster sugar
• 300ml water
• 1 cinnamon stick
• juice 1/2 lemon
• 3 tbsp honey

Toast almonds and chop all the nuts into small buts (or bash :-) ) and put in seperate bowls. Mix the sugar and cinnamon and split between the bowls evenly.

Use a shallow baking tray and brush with melted butter then place first sheet of filo over the base leaving excess hanging over sides. Brush again with butter and place another sheet on top. Repeat until 6 layers of pastry. Scatter one of the bowls of nuts over the pastry then put another 2 layers of filo over this (buttering each layer as you go). Scatter next bowl of nuts on top then another 2 layers of filo. Repeat until you are nut free! Use the rest of the filo on top of the last layer of nuts again buttering as you go - I had about 6 sheets on top. Trim any excess pastry from the edge of the tray with scissors/knife.

Bake at about 180 degrees for 30 minutes until golden brown and crispy then take out to cool.

Whilst the baklava is cooling place all the syrup ingredients into a pan and heat until the sugar is melted. Simmer for about 5 minutes on a low heat.

Pour over the baklava then leave to cool completely. Store in airtight container (if there is any left after you've tried a piece or two!!)

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