Baklava is one of the most moreish desserts out there - crunchy, sweet, sticky and nutty, it's everything you'd want from a pud. Serve it warm from the oven or at room temperature.
- 500g filo pastry
- 450g walnuts
- 100g caster sugar
- 1 tbsp. ground cinnamon
- 5 tbsp. butter
- 5 tbsp. oil
- 700g caster sugar
- 500ml water
- 2 tbsp. lemon juice
Melt the butter and oil in a saucepan, and whiz the walnuts, 100g caster sugar and cinnamon together in a food processor until finely chopped.
Preheat oven to 180C and grease a baking tin. Cut the filo sheets to fit the baking tin, then layer half of the filo in the bottom of the baking tin. Spread the ground walnut mix evenly over the filo, then layer with the rest of the filo. Brush with the butter and oil mix.
Combine 700g sugar, water and lemon juice in a saucepan. Bring to the boil and cook until the sugar just dissolves, then pour into a jug and cool.
Score the baklava into diamond shapes, then bake for 30 minutes until golden brown, then pour the syrup all over the hot baklava. Cool before cutting into diamonds to serve.