Ingredients
For the syrup
1 cup caster sugar
1 cup water
½ cup honey
10 whole cloves
1 cinnamon quill
For the Baklava
375g Antoniou Fillo Pastry
270g walnuts, finely chopped
3 tsp ground cinnamon
200g unsalted butter, melted
3 Tbsp sesame seeds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 5 minutes. Remove from the heat and allow to cool.
To make the Baklava
Line a round 33cm perforated pizza tray with two sheets of baking paper, one horizontally and one vertically (alternatively you can use a regular round baking tray).
Place the walnuts in a bowl with the cinnamon and mix until well combined.
Lay one sheet of Filo pastry onto your workspace, with the short side of the Filo Pastry facing you. Brush with butter and lay a second sheet of Filo Pastry on top. Brush with butter. Sprinkle 3 to 4 tablespoons of the walnut mixture evenly across the layer of Pastry. Using your fingers, crinkle the Pastry in a concertina design. Coil the Pastry to resemble a rose and transfer it to the middle of the baking tray. Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full. Scatter any remaining nut mixture over the baklava and sprinkle with sesame seeds.
Bake for 35 minutes or until golden. Pour the cooled syrup over the baklava. Allow to sit for at least 30 minutes before enjoying.
Watch how to make a Baklava Soufra Cake