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Preheat the oven to 350F, 180C. Grease a 9-inch x 13 inch or 22cm x 33cm shallow baking pan.
In a medium saucepan, add all the syrup ingredients under medium heat and allow to simmer slowly for about 15 minutes. Stir and leave to cool. (You need the syrup to be cool so we suggest you make this before you start assembling the baklava)
Using a food processor, grind the nuts until coarse. Transfer to a mixing bowl.
* If you don't have a food processor, place all the nuts in a sealed bag, and using a rolling pin or bottom of a heavy glass, lightly bash the nuts until coarse.
Add the ground cinnamon and ground cloves to the nuts and combine well.
Carefully remove packaging from Filo pastry and unfold. Using a damp tea bowl (I run a clean tea towel under the tap and wring the water out), cover the filo pastry until ready to use. This will stop the pastry from drying out and cracking.
Add the butter to a bowl and microwave at 30-second intervals until melted.
Place the first layer of filo pastry in the bottom of the pan. If the pastry is not the same size, you can cut it or just fold it over to fit. Then brush the layer with melted butter. Continue to do this until you have 4 layers of pastry with melted butter in between.
After the 4th layer of pastry, sprinkle HALF of the nut mixture on top, making sure it has an even spread.
Add 4 more layers of filo pastry, again with butter in between each layer.
Add the remaining nuts.
Add the remaining 4 layers of filo, again, brushing each one with melted butter. Then any remaining butter, pour over the final top layer of pastry.
Using a sharp knife, cut right through to the bottom of the filo in 1 inch long strips, into a diamond pattern, so cutting diagonally, then turning the pan 90 degrees and cutting diagonal again.
Transfer to the oven and bake for 25 - 30 minutes, or until golden brown and crisp.
If the baklava looks like it is browning too fast, turn the temperature down to 325F, 170C.
When done, remove the baklava from the oven, and keeping it in the tray, spoon half of the cooled syrup over the top. Allow to soak in for 5 minutes and then spoon over the remaining syrup.
Allow the baklava to completely cool.
Once cooled, you can use a round-bladed knife and remove individual pieces of baklava from the baking pan.
These will store in an air-tight container for a couple of days. Note: the pastry will eventually lose its crispness so it's best to eat them really fresh!