Baklava

500g filo pastry

2 cups chopped walnuts

3/4 cup melted, unsalted butter

1/4 cup caster sugar

cinnamon & clove to taste

Syrup

2 cups water

2 cups sugar

½ cup honey

1 tsp lemon juice

few pieces lemon rind

cinnamon stick

Bring to boil and cook for 10 minutes.

1. Melt butter and lightly grease 33 x 23 x 5cm baking tray and place nine sheets of filo separately into dish, brushing each with melted butter.

2. Mix nuts, sugar and spices and spread some of the mixture.

3. Place another three sheets of filo, buttering each, and spread some more nut mixture after the third layer. Repeat as many times until there is only enough nut mixture for one more layer.

4. Finish with three remaining filo sheets, brushing each sheet as before. Trim edges and brush top with butter.

5. Score through top layers of filo with a sharp knife into diamonds shapes. Sprinkle lightly with water to prevent top layers curling upwards.

6. Bake on centre shelf in a moderately slow oven for 30 minutes. Move up one shelf and cook for further 30 minutes. Cover with greased brown paper or foil if top colours too quickly.

7. When Baklava goes into the oven, make the syrup as directed (see above). Allow to cool.

8. When Baklava is ready, pour the cool syrup over the hot Baklava. If there is too much syrup (unless you like your Baklava swimming in syrup) you can store it in a jar for about a week and use in other sweets.

9. Leave the Baklava cool for at least 1 hour before cutting into serving portions.

Got a recipe? Send it in to orthodoxevents@gmail.com