Baklava

Ingredients

• 16 sheets phyllo dough (thawed if frozen)
• 150g unsalted butter, melted
• 200g raw shelled pistachios, roughly chopped
• 80g raw shelled walnuts, roughly chopped
• 50g caster sugar
• 8g ground cinnamon
• 2g ground cloves
• 2g sea salt
• For syrup
• 200g caster sugar
• 200ml water
• 15ml fresh lemon juice
• 1 cinnamon stick (5cm)
• 3 whole cloves

Method

1. 1
   Prepare syrup first: combine sugar and water in saucepan, bring to boil, add lemon juice, cinnamon stick, and cloves; reduce heat and simmer for 8 minutes until slightly thickened; cool completely.
2. 2
   Mix chopped pistachios, walnuts, caster sugar, cinnamon, cloves, and sea salt in bowl until evenly combined.
3. 3
   Lay one phyllo sheet on work surface, brush lightly with melted butter, layer second sheet on top and brush again; repeat until 4 sheets are stacked and buttered.
4. 4
   Scatter quarter of nut filling evenly across phyllo, roll tightly from shorter end into log, coil log into spiral, place seam-side down on parchment-lined baking tray.
5. 5
   Repeat step 3–4 with remaining phyllo and filling to make 4 baklava spirals total.
6. 6
   Brush each baklava generously with remaining melted butter, score decoratively with sharp knife, bake at 180°C for 25–30 minutes until deep golden brown.
7. 7
   Remove from oven, immediately pour cooled syrup evenly over hot baklava, allow to soak for 15 minutes before serving at room temperature.