Dezi’s Baklava

Such an iconic dessert, this is my Mums Baklava recipe and one of my all time favourites.
This is a small tasty batch, not big in height but perfect size to have with vanilla ice cream 

Greek Meatballs recipe

Ingredients:
17 sheets / 1 pack @antonioufillopastry Fillo Pastry

100g unsalted butter
1/4 cup blanched skinless almonds
1/2 cup walnuts
1/4 tsp Cinnamon 
1/4 tsp Nutmeg
1/4 tsp cloves 
2 drops almonds essence 

SYRUP:
2 cups castor sugar  
1.5 cups water
1/2 cup honey
1/2 tsp lemon juice
3 cloves
1 piece lemon rind (approx 7cm)

Method:
Preheat oven to 160°C
Into the food processor blend almonds & walnuts till it resembles a thicker coarse sand consistency.
Add nutmeg, cinnamon, clove and mix well.
Melt butter block in a small saucepan on low heat.
Brush your baking tin with butter and some olive oil spray .
Lay your fillo down onto a damp tea towel so it does not dry out.
Cut to size of your baking dish – I used 23 x 23 cm
Brush each sheet of fillo with butter (trying not to use the milky layer at the bottom) & layer 6 sheets to form the base. Do not press down.
Then sprinkle the nut mixture sprinkling it randomly across the fillo sheets remembering the edges.
Alternate laying down one butter sheet of fillo with the nut mixture.
Continue until you have 3 sheets left to create the lid for the top.
Once you have finished this process use a serrated knife to cut your baklava into individual pieces.
Bake until golden in a preheated 160°c approximately 40 mins depending on your oven.
Once the baklava is cooked, carefully pour over all of the syrup whilst hot.
Allow the baklava to cool completely & soak up the syrup before serving.

SYRUP
Add sugar & water into a pot.
Stir to mix & dissolve.
Once clear add in the honey, cloves & lemon rind.
Keep on a medium heat & remove any froth that may come to the top. Cook for approximately 10-15 mins till it has reduced & is sticky.
Once cooked add the lemon juice & stir through