1 pack filo pastry
3 cups chopped nuts (I used walnuts, pistachios and almonds)
100g butter, melted
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup your favourite Sweetree honey
Preheat oven to 180 C. Brush the bottoms and sides of a 9x13 inch dish with butter.
Chop nuts and toss with cinnamon then unroll the filo pastry. Cut the pastry in half to fit the pan and cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in your dish, butter thoroughly and repeat until you have 8 sheets layered. Sprinkle 3-4 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 40 minutes until baklava is golden and crisp.
Make the syrup while the baklava is baking. Bring sugar and water to a simmer until the sugar is melted. Add vanilla and honey and continue to s for about 20 minutes.
Remove baklava from oven and immediately spoon syrup over it. Let cool before serving. Leave it uncovered as it gets soggy if it is wrapped.
Created by Chef - Vicki Ravlich-Horan (Nourish Magazine
& Feast Cooking School