Baklava

Makes 50 Cakes, Bread and Pastries

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Method

Preheat the oven to 160°C/320°F/ Gas 2-3. Spread the pistachios on a baking tray. Roast for 10 minutes, or until fragrant. Finely chop the cooled pistachios and set aside. For the syrup, mix the sugar and lemon juice with 250ml water in a saucepan. Bring to the boil, then cook for 10-15 minutes, or until the syrup is thickened and holds its shape when dropped from a spoon. Set aside to cool. Brush a 25cm x 40cm x 2cm baking tray with a little of the melted butter. Lay a sheet of filo pastry on the tray and lightly brush all over with melted butter. Repeat until you have used 10 sheets of pastry. Sprinkle the walnuts over the pastry. Lay a sheet of pastry on top of the walnuts and lightly brush all over with melted butter. Repeat until you have used the remaining pastry, then refrigerate for 10 minutes. Cut through the pastry to make strips 4cm wide, then cut across on an angle to make diamond shapes. Bake for 30 minutes, or until the pastry is golden. Drizzle the cold syrup over the hot baklava and sprinkle with the pistachios.