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Now for desserts

My Favorite of of all time is

Baklava

Finish off your Middle Eastern feast with some decadent, honey coated baklava.

Makes

about 20 slices this one uses pistachios for the nut.

Ingredients

  • 4 x 150g pkt walnuts, chopped
  • 2 1/3 cups (300g) caster sugar
  • 1 tsp cinnamon
  • 20 sheets filo
  • 80g butter, melted
  • 1 1/2 cups (375ml) water
  • 2 cinnamon sticks
  • 1 tbs lemon juice
  • 1/4 cup (60ml) honey

Method

  1. Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon.
  2. Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes.
  3. Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool.Now I love baklava so over the years have made my own variations. I used orange zest and juice in my recipe instead of lemon. I  have tried many different kinds of nuts and mixtures of nuts they all work well. But the best thing I ever did was improve the sugar syrup from my original recipe by adding cointreau an orange liqueur to the syrup. Mmm makes my mouth water thinking about it.
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