Baklava

Ingredients

• 100 g butter
• 450 g filo pastry (Turkish/Greek phyllo)
• 250 g shelled pistachios
• 250 g blanched almond kernels
• 2 tbsp whole cane sugar
• 0.5 tsp cinnamon
• 1 pinch allspice
• 200 g whole cane sugar
• lemon juice to taste

Instructions

1. 1.

   Preheat the oven to 180°C (160°C fan; gas: level 2-3). Melt the butter and, if needed, grease a rectangular baking dish (20x30 cm) with it. Cut the pastry sheets to fit the pan, using at least 16 sheets. Brush each sheet with butter and layer them in two stacks of six sheets each; place the remaining sheets in pairs on top.

2. 2.

   Place one stack of six pastry sheets in the baking dish. Finely chop the almonds and pistachios and mix them with sugar and spices. Spread one‑third of the filling over the pastry, lay two more sheets on top, spread another third of the filling, then add two more sheets. Distribute the remaining nuts and cover with the second stack of pastry sheets.

3. 3.

   Cut the assembled baklava into diamond shapes with a sharp knife and bake in the preheated oven for about 30 minutes. Meanwhile, combine 200 ml water with whole cane sugar in a saucepan over low heat and simmer for roughly 10 minutes until it turns into syrup. Add lemon juice and stir well.

4. 4.

   Remove the freshly baked baklava from the oven, pour the hot syrup evenly over it, and let it rest for 4 hours before serving.