Baklava

Ingredients
6 large sheets of filo pastry
75g butter, melted
225g chopped pistachios
50g fresh breadcrumbs
1tsp ground cinnamon
1tsp mixed spice
1/2tsp grated nutmeg
250ml clear honey
4tbsp lemon juice

Method
1. Preheat oven to 180°C - butter an 18 x 28cm tin - unroll the pastry, line the tin with one sheet (easing it into the sides) and brush with melted butter - add two more sheets, easing the pastry into the corners and let the edges overhang, brushing each with butter.
2.  Mix together the nuts, breadcrumbs, and spices in a bowl and spoon the mixture into the lined tin.
3.  Cut the remaining sheets of pastry in half widthways, brush each with a little butter, and layer the sheets on top of the filling, folding in any overhanging edges - cut the baklava into diagonals, and bake in the oven for about 30 minutes, until golden.
4.  Meanwhile, heat the honey and lemon juice together in a pan - when the baklava is cooked, remove from the oven, and pour the syrup over while the baklava is still warm.  Leave to cool completely, recut into diamonds and serve.

Status
Not tried yet.