Filling 1 cup whole raw almonds 1 cup walnuts or pecan nuts 1 cup hazelnuts 2 tsp cinnamon, grd 1/2 tsp mixed spice, grd 1 375g packet filo pastry & plenty of extra virgin olive oil for brushing over sheets of pastry Syrup 1 cup raw sugar 1 cup apple syrup 1 Cinnamon stick 1 Tbsp lemon juice Sliced almonds for sprinkling over the top before serving
Chop the nuts either by hand or in a food processor. Try not to chop too fine. Place nuts in a mixing bowl and add the other filling ingredients and mix well. Preheat oven to 160°C. Lightly grease a baking dish, approximately 20cm x 30cm. Ensure the dish is slightly smaller than the length and width of the filo pastry. Line the baking dish with one sheet of filo at a time and brush each sheet with oil. For the base, line with 10 sheets of filo. Spread the nut and spice mixture and pack down firmly. Cover the nut mixture with the remaining sheets of filo, one sheet at a time, brushing with oil. Brush top layer. Trim the pastry around the sides and score the surface into diamond portions. Place in a warm oven and bake for 1 hour, monitor for surface browning. Cover with foil if browning too quickly. While Baklava is baking, prepare the syrup: Add the syrup ingredients into a saucepan and bring to the boil, reduce heat to a simmer for 10 minutes. Set aside to cool. Once the baking is complete, remove from the oven and place on a cooling rack. Slowly drizzle the syrup over the Baklava, this final step is very important for the success of the Baklava Sit for 5-6 hours or overnight to allow the syrup to soak through. 10. Slice into diamond shaped portions and serve with a sprinkling of almond slices and vegan cream or yoghurt of choice.
Source: Melissa Thorburn