Mixed nut & honey baklava

Mixed nut & honey baklava

The honey syrup in this Mediterranean classic soaks through the filo and nut layers for added sweetness.

By , 21 September 2015
Mixed nut & honey baklava
  • Ready in: 75 mins
  • Serves: 30
  • Price: 27p per serving
Nutritional Info
Each 32g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 590KJ 141KCAL
of your reference intake.
Typical energy values per 100g: 1844kJ/441kcal.
  • 150g granulated sugar
  • 1/2 lemon, zest of
  • 150g Chosen by you Pure Clear Honey
  • 150g walnuts
  • 150g pistachios
  • 100g unsalted butter, melted
  • 270g pack frozen Jus-Rol Filo Sheets, de-frosted
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Put the sugar in a pan with the zest and 250ml water. Stir over a low heat until the sugar has dissolved.

  • Bring to the boil and simmer, uncovered, for 8-10 minutes until syrupy. Stir in the honey, then pour into a heatproof jug and leave to cool.

  • Chop the nuts finely in a processor or with a sharp knife and mix together.

  • Grease a non-stick cake tin, about 21cm square, with a little of the butter. Take a sheet of filo; put the rest on a plate and cover with a clean, damp tea towel so it doesn't dry out.

  • Brush the filo sheet with butter, then fold in half, so the butter is inside. Lay in the tin, trimming to ft if necessary. Butter 2 more sheets and fold as before. Layer them on top, then brush with butter.

  • Cover with an even layer of the nuts. Drizzle on 5 tbsp of the syrup.

  • Prepare 3 more sheets of filo as before. Layer on top of the nuts. Brush with more butter; you may not need all of it. Using a sharp knife, score the top 3 layers of pastry in 30 squares.

  • Bake for 30 minutes or until golden brown. Drizzle over the remaining syrup; leave to cool. Cut into squares.