Walnut Baklava

INGREDIENTS

40 sheets of filo pastry, thawed
400g Supreme Walnuts, finely chopped
1 tsp Supreme Cinnamon Powder
1 tbsp sugar
250g ghee or butter, melted
Syrup:
1 cup sugar
1 cup water
1 cup honey
2 tbsp lemon juice

METHOD

In a medium saucepan, combine 1 cup sugar, 1 cup honey, 2 tbsp lemon juice, and 1 cup water. Bring to a boil over medium-high heat, stirring until sugar is dissolved, then reduce heat to medium-low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava
Preheat oven to 170°c. In a bowl, combine the walnuts, sugar and cinnamon and set aside. Grease a 13 inch by 9 inch baking dish with some of the melted butter. Unroll phyllo dough sheets and trim filo pastry to fit your baking tray (keep pastry covered with damp tea towel while assembling).

Layering:
Place 15 sheets of filo pastry, brushing each layer with melted butter.
Spread ½ amount of walnuts mix.
Place 10 sheets of filo pastry, brushing each layer with melted butter.
Spread Remaining ½ amount of walnut mix.
Place 15 sheets of filo, brushing each layer with melted butter.

Note: Don’t over butter the sheet or you will end up with a soggy baklava

Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 170°c for 50-60 minutes or until tops are golden brown. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava. Let baklava cool completely, uncovered and at room temperature.