BAKLAVA

Ingredients

For the Baklava:

450g Walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon
1 cup ground breadcrumbs
450g unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:

3 cups sugar
1 Jar Honey, about 8 oz
1 1/2 Cups water
1 to 2 tablespoons fresh lemon juice

Method
Preheat oven to 350 degrees F. Brush a 9-by-13-inch baking dish with some of the butter.

Combine the nuts, cinnamon and breadcrumbs in a bowl.

Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).

Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.

Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.

Bake until golden, about 1 hour.

To make the syrup combine sugar, honey and water and cook over a medium heat for about 15 minutes. Add lemon juice and cook for a further 5 minutes, Leave to cool. Pour over cooled baklava and leave for at least 6 hours or overnight.

Garnish with chopped nuts

Androulla x