To add variation to this well-loved Middle Eastern sweetmeat I have included macadamia nuts, though you could use almonds if you choose. This recipe makes a large baking dish quantity, and can be easily halved to make a 20cm square tin amount. Serve the baklava with Greek yoghurt which will help cut the sweetness.

Ingredients

• 4 70 gram packets macadamia nuts
• 2 70 gram packets walnuts
• 2 tsp cinnamon
• 1 tsp ground nutmeg
• 200 grams butter, melted
• 20 sheets filo pastry
• 1 ½ cups water
• 1 ¼ cups sugar
• ¼ cup honey
• ¼ cup lemon juice
• 6-8 whole cloves

Method

1. Chop the macadamia and almonds finely in a food processor or by hand. Mix in the cinnamon and nutmeg.
2. Brush one sheet of filo with melted butter and place into a baking roasting dish, approximately 33-35cm x 25cm. Repeat this process with a further 8 sheets.
3. Sprinkle over half the chopped nut mixture and then top with two well-buttered sheets of filo. Scatter over the remaining nut mixture.
4. Butter and layer the remaining 9 filo pastry sheets on top. Trim any excess pastry away. Use a sharp small knife and mark the baklava into diamond shaped pieces.
5. Bake at 180°C for 30 minutes then reduce the temperature to 160°C for a further 30 minutes. If the baklava begins to brown too much, cover the top of the filo with baking paper or foil.
6. Brush the cooked syrup slowly over the hot baklava and then allow to rest for 4-5 hours before cutting firmly into the diamond shapes and serving.

Syrup

1. Stir together the water, sugar, honey, lemon juice and cloves in a saucepan over a low heat until the sugar has dissolved. Simmer for 10 minutes.