Baklavas

Name: Baklavas
Yield: Makes about 12
Ingredients: 90 g (3½ oz) sugar; ¼ nutmeg, grated; 15 ml spoon (1 tablespoon) powdered cinnamon; 300 g (11 oz) chopped walnuts, or mixed hazelnuts and almonds; 250 g (9 oz) sugar; 2 × 15 ml spoon (2 tablespoons) water; 15 ml spoon (1 tablespoon) lemon juice; 5 cm (2-inch) stick of cinnamon; shredded zest of an orange and a lemon; 12 sheets of fila pastry; 250 g (9 oz) clarified butter, melted; a little rose water

Preparation info

Makes about
12

Difficulty
Medium

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Everyone has tried Baklavas ready made and they are not always very nice – too sweet and too heavy. Making them yourself at home is another matter. For a start, you can serve them warm and fresh, with a sprinkling of rose water.

Ingredients

12 sheets of fila pastry
250 g (9 oz) clarified butter, melted

Dessert
Vegetarian
Mediterranean

Method

Preheat the oven. Divide the pastry into 2 piles of 4 sheets each for bottom and top, and the rest equally into 2 more piles. Brush a shallow baking tin, about 5 cm (