Baklava

Ingredients

• 1 packet filo pastry – Antonio brand
• light olive oil
• 300 to 350g ground almonds
• 1 tbsp caster sugar
• 1 tsp cinnamon powder
• generous pinch of nutmeg
• pinch of ground clove

Syrup

• 4 cups water
• 4 cups white sugar
• 1 cinnamon stick
• 4 cloves
• 1 piece of lemon rind

Method

First, prepare your syrup. Combine all syrup ingredients together and bring to a boil. Reduce heat and simmer till ready. Test if ready by taking a bit of the syrup and putting it in a saucer then wait for the syrup to cool. Once cooled, get a drop of it on your nail. If it stays put, it’s ready, if it runs off your nail it needs more time.

Once the syrup is ready, turn off the heat and cool completely. You can prepare the syrup days in advance as it doesn't go off. If you have any excess store it in a jar, it keeps for weeks.

Combine all spices and sugar with almonds. Mix well and set aside. Put some oil in a cup and have a pastry brush ready.

Gently unwrap filo pastry and try to work as quickly as you can otherwise the pastry will dry out.

Brush the top piece of filo with a little oil to help it stick to the next piece. Turn the top sheet(oiled side down) to the second sheet and repeat by oiling. Keep doing this till you have done five sheets. On the fifth piece of filo, brush with oil generously because we want the almond mixture to stick.

Spread 3 to 4 tablespoons of the almond mixture evenly over the filo sheet.

Pick up the five sheets and gently but firmly roll them into one big roll.

Repeat till all sheets of the packet are done.

Put them in your greased tray and brush them on top with more oil.

Score them deeply into sizes as desired.

Bake in a moderate oven (170°C fan-forced or 180°C no fan) till golden brown.

Once out of the oven and very hot, pour the cooled syrup over the top – it will sizzle. Pour enough to create a puddle in the baking dish. Keep an eye on it, because once it's absorbed you will need to add more, and you must make sure there is enough syrup in the dish so it stays moist and doesn’t dry up.

Once cooled, cut through properly and enjoy.

Note: this recipe was demonstrated in Niki's class 'The Greek Kitchen, October 2018. It is reproduced with permission from Niki Louca.

Image is indicative only and does not reflect the exact ingredients in this recipe.