Baklava (with pecans and cinnamon)
Ingredients
- 450 gr. packet of filo pastry
- 6 oz. butter, melted
- 6 oz. pecan nuts, finely chopped
- ½ tsp. cinnamon
- (you can use walnuts or pistachio
- nuts in place of the pecans)
- 300 gr. granulated sugar
- 300 ml. water
- 3 tbsp. lemon juice
- Preheat oven to 170ºC. I used a 36.8 x 26.7 x 38 cm. (14½"x 10½"x 1½") roasting tin
Method
Begin by making the syrup. Place the water and sugar in a pan on a medium heat. Let the sugar dissolve slowly in the water giving a gentle stir. When the sugar has dissolved and the water becomes clear, bring to the boil and boil for 5 minutes. Add the lemon juice and boil for another few seconds. Take off the heat, pour into a pyrex jug and leave to cool.
Mix together the chopped nuts and cinnamon and put to one side.
Brush the base and sides of the tin with some of the melted butter, making sure it is all coated. Take a sheet of the filo pastry and line the base of the tin, folding in the edges of the width to fit and cutting any excess off the length. Brush the pastry layer, all over, with the melted butter.
Now you are going to layer the pastry in the same manner, brushing each layer with butter and using up any torn pieces from the lengths. For the first stage you will make 10 layers - all nicely buttered and fitting flat into the tin. Try and keep the edges flat and level.
On this tenth layer, sprinkle over the nuts and cinnamon mix. Then drizzle over 2 tbsp. of the syrup.
Take another sheet and cover the filling. Brush with butter and continue as before, layering up. Put aside a whole sheet for the final layer. Continue until you finish the pastry, you should have approximately 9 more layers. Place on the final layer and dipping your fingers in a little water, neaten off the edges pressing them down to flatten them - this dampness also prevents the edges from curling up when it is cooking.
Pour over the remaining melted butter and thoroughly brush the top. If you need a little more butter, melt some more.
Take a sharp knife and cut the baklava into square, diamond or rectangle shapes. Hold the pastry down as you are doing so - I find it is easier to make a small cutting movement so as not to drag the pastry as you are cutting it.
Bake in the preheated 170ºC oven for 40 minutes, then turn up to 200ºC for another 10-15 minutes until risen and golden brown. Watch it carefully at this stage.
Take out of the oven and pour over the cooled syrup. Leave to soak and cool.
Cut into pieces and take out of the tray with the help of a slotted turner.
Serve the baklava on their own or with some whipped or clotted cream.
