Walnut & Pistachio Baklava

Serves 15

  • 180g butter, melted
    2 cups walnuts
    1 cup pistachio nuts
    1/3 cup Bundaberg White Sugar
    2 teaspoons ground cinnamon
    1/4 teaspoon ground cloves
    375g pack filo pastry
    1 cup Bundaberg White Sugar
    ½ cup honey
    1/3 cup lemon juice
    1/3 cup water
    5 wide strips lemon zest
    1 cinnamon stick

1. Make syrup. Place all syrup ingredients into a medium saucepan. Stir over a medium heat until sugar dissolves. Simmer 3 minutes or until slightly thickened. Set aside.

2. Preheat oven to 170oC.  Brush a 28cm x 18cm slice pan with some of the melted butter.

3. Place walnuts, pistachio nuts, sugar, cinnamon and cloves in a food processor and process until finely ground. Set aside.

4. Unroll the filo pastry and lay out onto a large board. Cut filo in half crossways into two rectangles. Place one pile of filo on top of the other and cover with a dry tea towel. Cover the dry tea towel with a damp tea towel. This will prevent the filo pastry from drying out.

5. Place a sheet of filo on the bench and brush with butter. Place another sheet of filo on top. Continue layering and buttering until you have used 12 sheets. Line the prepared pan with the buttered filo stack, leaving the edges overhanging the pan. Sprinkle evenly with half the nut mixture. Repeat layering and buttering another 12 sheets of filo and place into pan. Top with remaining nut mixture. Layer and butter remaining filo sheets and place into pan. Brush top of pastry with butter. Place pan in freezer for 10 minutes.

6. Trim edges of pastry to size of pan. Use a sharp knife to score the top of the pastry into approximately 15 diamonds or squares. Bake 40 minutes or until pastry is golden brown. Remove cinnamon stick and lemon strips from syrup. Pour syrup over pastry and allow to stand for at least 2 hours before slicing.