Baklava
450 g of chopped walnuts
200 g of chopped almonds
450 g of filo pastry
200 g of unsalted butter
1 cup of sugar
1 cup of water
2 teaspoons of powered cinnamon
1/2 teaspoon of nutmeg
For the syrup:
1 cup of Greek honey
1 cup of sugar
1 cup of water
juice of 1 lemon
1. Heat half the butter with one cup of sugar and one cup of water. Add the chopped nuts. Line a well-buttered baking tin with three or four sheets of filo, brushing each one well with melted butter.
2. Spread a thin layer of the nut filling on the pastry, sprinkle with cinnamon and cover with two more sheets of buttered filo. Continue in this way, using alternate layers of nut mixture and filo. Tuck the ends and sides in to contain the filling. Cover the last layer of nut mixture with three or four sheets of filo, ensuring that each one is liberally brushed with melted butter.
3. Brush the top with melted butter and score into diamonds or squares with a sharp knife. Bake in a moderate, preheated oven about 150 C, 300 F, Gas Mark 2 for about an hour or until golden brown and crisp.
4. To make the syrup, boil the sugar, honey, water and lemon juice and while still hot pour it over the cooked baklava and leave to cool.