I’m going to try this, thought i’d share it with everyone
Makes approx 36 slices
Preperation 30 minutes
Cooking 40 minutes
Price per serving 15p
275g granulated sugar
2 strips thinly pared lemon zest
2tbsp lemon juice
2tbsp clear honey
150g Pecan nuts
150g Blanched almond
75g unsalted butter, melted
270g frozen filo pastry, thawed
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Put the sugar in a pan with 250ml water. Stir over a low heat until sugar has dissolved and is syrupy. Add the lemon zest and juice, bring to the boil and simmer uncovered for 12 minutes, then add the honey. Pour syrup into a jug and leave to cool
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Preheat oven to 160c /Gas 3. Finely chop the pecans and almonds in food processor.
3.Grease a rectangular 18cm x 30cm cake tin with some of the butter. Brush one sheet of pastry with more butter and put it in the tin, Folding as necessary to fit it neatly. Repeat with another two sheets of pastry. Layer the nuts on top, spreading them evenly, then drizzle with 3 tablespoons of the syrup.
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Butter the remaining sheets of filo and put on top, folding to fit. Using a sharp knife, mark a diamond pattern on top, cutting through the highest pastry layers to mark out about 36 peices,
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Bake for 30 minutes, increase to 200c Gas 6 and cook for 10 minutes more until golden brown. Pour remaining syrup over baklava and leave to cool. Cut into slices.
Usually served with strong cofee and glass of water
