Stage 1:

1. In a medium sized pot, add the sugar and water

2. Place pan on medium heat, and begin to dissolve the sugar

3. When no sugar crystals remain, add the cloves and allow to simmer for 20-25mins - the syrup will thicken slightly.

4. When thickened, remove from heat, discarding the cloves through a sieve or carefully with a teaspoon.

5. Add the lemon juice and stir carefully

6. Allow to cool whilst baklava is baking

Stage 2:

1. Preheat your oven to 325˚F/175˚C

2. Select a 20cm x 30cm baking dish, grease generously with melted butter

3. In a large bowl, mix together the ground nuts, sugar, and cinnamon

4. Carefully lay out the filo pastry, cover with a damp tea towel to prevent it from drying out

5. Place a layer of 5-6 sheets of filo on the bottom of your greased tray, brushing butter between each layer

6. Add half of your nut mixture, and smooth it out across the tray

7. Place the next layer of 5-6 sheets of filo, brushing again with butter between each layer

8. Add the other half of the nut mixture, pressing it down evenly across the tray

9. Top with the final 5-6 sheets of filo pastry, using the last of the melted butter between each layer

IMPORTANT step; pre-cut the baklava now by scoring out your design, this can be squares, diamonds, triangles, or rectangles. It will be much harder to do this later when it's cooked.

10. Bake in the oven for approx. 45mins, or until golden in colour

11. Remove from oven, an whilst still hot, pour or ladle the still warm sugar syrup over the hot pastry.

12. Leave to sit, approx 30mins, while the syrup is absorbed into the pastry, absorption improves with additional time"

Dish Story

Baklava

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