This deliciously sticky pastry with light, flakey layers of crust and a sweet filling. One serving won't be enough...
Preheat oven to 180 C / Gas mark 4. Butter the bottom and sides of a 23x33cm baking dish.
Boil Tate & Lyle Golden Caster sugar and water until sugar is dissolved. Add Lyle’s Golden Syrup and lemon peel.
Simmer for 15-20 minutes, then remove from heat and set aside to cool (for a minimum of 2 hours).
Add nuts and cinnamon to a bowl, mix well and set aside (Reserve 30g pistachio nuts to sprinkle on top).
Unroll the filo pastry and trim to fit the baking dish.
Cover the remaining filo pastry with a damp tea towel to keep it from drying out.
Line the bottom of the baking dish with two sheets of filo and brush top layer with the melted butter.
Repeat until you have 6 sheets of pastry layered.
Sprinkle over 3-4 tablespoons of chopped nuts. Top with a further two sheets of filo and butter. Repeat twice more.
Place another two sheets on top and butter, then place the final two sheets and butter once again.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for about 50 minutes or until Baklava is golden and crisp.
Remove Baklava from oven and immediately pour the cooled syrup sauce over it (with the lemon peel removed).
Leave to cool uncovered.
For a little variation, you could use a combination of walnuts and almonds for this recipe.
Ingredients – 9 items
Finely chopped, keep 30g for sprinkling on top
Sheets of filo pastry
Lyle’s Golden Syrup
Fairtrade Tate & Lyle Golden Caster Sugar
Large piece of lemon peel
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