Baklava

1. Layout and measure the filo pastry sheets to be in line with your tray. I used an 12×8” tray.
2. Mix the nuts and pulse. The texture should be coarsely chopped and not too fine. Keep a little of the pistachio to scatter over the top once cooked.
3. Mix in the cinnamon, nutmeg and sugar.
4. Preheat the oven at 180C.
5. Melt the butter.
6. Divide the filling into three parts.
7. Brush the base of the tray with a little butter.
8. Layer a sheet of filo and brush it with butter, layer another and again brush it with butter. Repeat until you have a total of 6 filo layers.
9. Layer with one part of the filling and repeat layering 6 sheets of filo brushing with butter each time.
10. Repeat with the filling and pastry until you’ve finished.
11. Cut the baklava into diamonds (pizza cutter works well).
12. Bake for 40-45 mins.
13. In the mean time make the syrup; bring to boil the sugar and water. Set aside to cool. As it’s cooling add the honey (or agave syrup).
14. Once the baklava has baked cut through the pieces ensuring each piece is separate.
15. Once the syrup has cooled drizzle over the pastry and place aside or in the fridge to cool/set.

Take a piece and enjoy.