A sweet addition to your Bari Eid feast.
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- 18 sheets of ready-made filo pastry (unwrap and keep them under a damp tea-towel until you need them)
- 150g/5oz unsalted butter, plus some extra amount for greasing
- 200g/7oz mixed pistachios and walnuts, roughly chopped
- 2 tbsp. granulated sugar/ brown sugar
- 1 tsp. ground cardamom
For the syrup:
- 150g granulated sugar/brown sugar
- ½ cup organic honey
- 250ml water
- 1 tbsp. lemon juice
- 1 tbsp. rose water
- Preheat the oven to 180C/350F/Gas 4.
- Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
- Melt the remaining butter in a saucepan over low heat.
- Lay 10 sheets of filo pastry into the tray, one at a time. Brush each sheet with butter before adding the next.
- In a clean bowl, mix the nuts, sugar and cardamom and spread the mixture over the pastry sheets in the tray.
- Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- Using a sharp knife, cut a crisscross pattern into the top layers of the pastry.
- Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 until the pastry is slightly puffed and golden from the top but do not let it burn. Remove the dessert from the oven and leave it for a while.
- For the syrup, heat the sugar, water, lemon juice and rose water in a small, heavy-bottomed saucepan and cook over medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
- Pour the syrup into the slits in the baklava and let it cool. Cut into small diamond-shaped pieces and serve.