Start with the syrup. Into the pan with the sugar, honey, 500ml water and lemon juice, bring to the boil for a good 20 minutes then let it cool - it's important that the syrup doesn't cool completely before putting it on the baklava! Hot syrup = unhealthy soggy baklava!
Heat the oven to 175°C.
Throw the nuts into the food processor and pulse until fine. Mix in the cinnamon.
Melt the ghee in the microwave for 30 seconds.
Brush the tray with ghee, then in 'with two sheets of filo. Brush with ghee again and repeat this four times.
Add a good handful of the nut mixture then two sheets of filo, brush with ghee and repeat this for however much you value before finishing 'with 8 sheets on the top as at the bottom (step 5).
Use sharp knives to cut the baklava pieces. Pour more ghee in the fissures.
Into the oven for a good half hour or until the top is a golden brown crispy.
Pour the syrup over the baklava immediately after it comes out of oven - you'll need plenty of syrup because the pastry and nuts will absorb a lot of it!
Allow it to cool down to 'room temperature, uncovered, for 4-6 hours.
I love to serve and eat this 'with full cream and mint leaves!
Recipe from Bwyd Byd Epic Chris, by Chris Roberts and his special guests.
