Mixed nut baklava recipe

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  • Serves 36
  • 15 mins to prepare and 1 hr 05 mins to cook
  • 175 calories / serving
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Baklava

Place all the ingredients for the syrup except the lemon in a small pan and cook over a medium heat, stirring until the sugar has dissolved, then simmer for 8 minutes until syrupy. Stir in the lemon, transfer to a jug and leave to cool in the fridge.

Preheat the oven to 160°C, 140°C fan, gas mark 3. Brush a 25cm square baking tin with the melted butter and layer on 12 pieces of filo pastry, brushing each piece of pastry with butter as you layer it on.

Mix together the nuts then sprinkle over the top layer of pastry and spoon over 6tbsp of the syrup. Cover with the remaining 12 sheets of filo, brushing each with butter as before. Make sure the top piece is well brushed with butter before cutting into 36 pieces. A serrated knife will make cutting through the pastry easier. 

Bake for 50 minutes, then turn the heat up to 220°C, 200°C fan, gas mark 7 and cook for another 10 minutes. Remove from the oven and pour over the syrup. Leave to cool completely before serving.

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  • Ingredients

  • 12 sheets filo pastry, cut in half
  • 150g unsalted butter, melted
  • 100g ground almonds
  • 100g pack chopped toasted hazelnuts
  • 100g shelled pistachio nuts, finely chopped
  • For the syrup

  • 4tbsp golden syrup
  • For the syrup

  • juice of 1 lemon
  • For the syrup

  • 300g caster sugar
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  • Energy 737kj 175kcal 9%
  • Fat 9g 13%
  • Saturates 3g 15%
  • Sugars 12g 13%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 21.5g Protein 2.9g Fibre 0.9g

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