Homemade Baklava

For 2 servings

• mixed nuts (walnuts, pistachios), finely chopped150 g
• caster sugar1 tbsp
• ground cinnamon1/2 tsp
• sheets filo pastry10
• butter, melted80 g
• honey100 g
• caster sugar (for the syrup)50 g
• water50 ml
• lemon juice1 tsp

1. 1

   Preheat the oven to 180°C (fan 160°C) and grease a small baking dish.

2. 2

   In a bowl, mix the chopped nuts with the caster sugar and cinnamon.

3. 3

   Lay one sheet of filo in the dish and brush lightly with melted butter. Repeat with 4 more sheets, brushing each with butter, this forms the base.

4. 4

   Scatter the nut mixture evenly over the layered filo.

5. 5

   Top with the remaining filo sheets, brushing each one with butter as you go, including the very top layer.

6. 6

   Using a sharp knife, carefully cut the baklava into diamond or square shapes before baking, cutting after baking can crack the delicate layers.

7. 7

   Bake for 25 to 30 minutes, until golden brown and crisp.

8. 8

   While the baklava bakes, make the syrup: put the honey, caster sugar, water and lemon juice in a small pan over low heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

9. 9

   As soon as the baklava comes out of the oven, pour the warm syrup evenly over the top. Leave to cool completely so the pastry absorbs the syrup and firms up before serving.