- 150g butter
- 100ml sunflower oil
- 250g filo pastry sheets
- 250g walnuts (finely chopped)
- 250g unsalted pistachios (finely chopped)
- 1-2 teaspoons ground cinnamon
- For the syrup:
- 500g granulated sugar
- 250ml water
- Pared rind of 1 lemon
- Juice of 2 lemons
How to make
Preheat the oven to 325F/mark 3/160C
In a small pan melt the butter with the oil. Brush a little of it on the base and sides of a 12inch/30cm rectangular or circular baking tin or any size that fits your filo sheets.
Place a sheet of filo in the bottom and brush it with the melted butter and oil. Continue with half the quantity of filo sheets, making sure each one is brushed with the butter and oil. Ease the sheets into the corners and trim the edges if they flop over the rim. *Work with filo quickly as it dries out when exposed to the air.*
Having layered and brushed half the filo sheets, spread the nuts over the top and sprinkle with the cinnamon. Continue as before, layering the remaining filo sheets while brushing them with the butter and oil. Brush the top layer as well.
Using a sharp knife, cut diagonal parallel lines right through all the layers to the bottom to form small square or diamond shaped portions.
Place the baklava in the oven for about 1 hour until the top is golden. If the top is still pale turn the oven up for a few minutes at the end.
Place the sugar and water in a heavy-based pan. Bring the liquid to the boil, stirring all the time until the sugar dissolves.
Reduce the heat and stir in the lemon rind and juice. Simmer for 10-15 minutes until it thickens a little. Leave the syrup to cool in the pan.
When the baklava is ready, remove it from the oven and gradually pour the cold syrup over the piping hot pastry.
Place the baklava back in the oven for 2-3 minutes so that it soaks up the syrup. Remove from the oven and leave to cool.
Once cooled, lift pieces of baklava out of the tin and arrange on a serving dish for dessert.