Makes 25 pieces
1 teaspoon ground cinnamon
pinch cloves, optional
1/2 cup (110g) caster sugar
350g butter, melted
375g packet (approx 26 sheets) filo pastry
1 cup (220g) caster sugar, extra
1/4 cup (60ml) honey
1 cup (250ml) water
1 tablespoon lemon juice
1 cinnamon stick
1. Preheat oven to 220°C or 200°C fan-forced.
2. Place the nuts, cinnamon, cloves and sugar in the bowl of a food processor. Process until the nuts are finely chopped. Remove and place in a small bowl.
3. Brush a 20 x 30cm lamington tray with some of the melted butter. Layer 10 sheets of the pastry into the pan, buttering well in between. Sprinkle over a thin even layer of the nut mixture.
4. Layer another 2 sheets of pastry, once again buttering in between each layer. Sprinkle with another layer of nuts. Repeat this process until all the nuts have been used. Repeat layering and buttering the remaining filo. Buttering the final layer well. Trim excess pastry and score the top lightly in a diamond pattern. Sprinkle with a few drops of water; this helps to stop the top layer of pastry curling up.
6. Place in the oven and immediately drop the temperature to 160°C (or 140°C fan-forced). Bake for 30-40 minutes or until golden brown.
7. Meanwhile, Place the extra caster sugar, honey, water and lemon juice in a medium sized saucepan. Cook, stirring, over medium heat until the sugar dissolves. Add the cinnamon stick and simmer for 10 minutes. Remove from heat and allow to cool.
8. Remove the baklava from the oven and pour over the cooled liquid. Allow to cool before cutting into diamond shapes and serving.
Tip: The nuts should be finely ground to prevent them from tearing the filo.