Mixed nut & honey baklava

Name: Mixed nut & honey baklava
Total time: 1 h 20 min
Yield: 24
Ingredients: 100 g walnuts; 100 g almonds; 100 g pistachios; 2 tsp ground cinnamon; 1/2 tsp ground cloves; 200 g butter; 2 X 270g packets (12 sheets) of filo pastry; 300 g sugar; 100 ml Greek honey; 1 cinnamon stick; 2 strips of orange zest

Sweet filo pastry treats

Vegetarianv

“This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers ”

Makes 24

Cooks In1 hour 20 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 270 14%
Fat 14g 20%
Saturates 4.5g 23%
Sugars 18g 20%
Salt 0.2g 3%
Protein 5g 10%
Carbs 31g 12%
Fibre 1g -

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

100 g walnuts
100 g almonds
100 g pistachios
2 tsp ground cinnamon
1/2 tsp ground cloves
200 g butter
2 X 270g packets (12 sheets) of filo pastry
300 g sugar
100 ml Greek honey
1 cinnamon stick
2 strips of orange zest

Tap For Method

Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)
Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.
Melt the butter, using a little of it to lightly grease a 40 x 25cm shallow tin with a pastry brush. Gently unfold the filo and cover with a damp tea towel to stop it cracking.
Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.
Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170ºC/325ºF/gas 3 if the baklava looks as though it is browning too quickly.
Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.