Hazelnut BaklavaFrom Sainsbury's
A classic Greek treat. Layers of filo pastry. drenched in honey.
Preparation time: 40 Minutes
Cooking time: 50 Minutes
Cooling Time: 10
200g hazelnuts, coarsely chopped
200g plus 1 tablespoon sugar
½ teaspoon ground cinnamon
200g filo pastry,
75g unsalted butter, melted
200ml water plus a little extra
1 cinnamon stick
1 tablespoon lemon juice
2 tablespoons clear aromatic honey
Preheat the oven to 180°C, fan 160°C, or gas 4. Mix the hazelnuts, 1 tablespoon of the sugar and ground cinnamon in a bowl. Butter a 30 x 18cm oblong roasting tin base, cover it neatly with five sheets of pastry, buttering each layer before lifting from the stack. Allow the excess pastry to hang over the tin edge.
Spread half the hazelnut filling over the pastry, cover with three more layers of buttered pastry and spread over the rest of the filling.
Fold over all the edges, enclosing the filling neatly and cover with the remaining pastry, buttering each layer first.
Cut away the excess pastry at the edges if needed, so that it fits the dish neatly. Using a small, sharp knife, carefully cut the Baklava into small triangular or diamond shapes without cutting all the way to the base. (This will make it easy to serve as it is impossible to cut filo pastry neatly once cooked).
Sprinkle a little cold water on the pastry edges to prevent them from curling up and bake for 20 minutes.
Turn the heat up to 190°C, fan 170°C, gas 5 and cook for 15 more minutes until light golden. Remove the baklava from the oven leave it to cool slightly, whilst making the syrup.
Place the 200g of sugar, water, cinnamon stick and lemon juice in a saucepan and bring to the boil. Boil for 5 minutes.
Add the honey and simmer for 5 more minutes, stirring, until lightly thickened.
Discard the cinnamon stick and pour the syrup slowly over the Baklava.
Allow to stand for 10 minutes in order to absorb the syrup and become moist.