Serves 6

Preparation: 20 min

Cooking: 30 min

200 g slivered almonds

200 g pecan nuts

200 g walnuts

10 ml (2 t) ground cinnamon

5 ml (2 t) ground ginger

pinch of ground cloves

400 g phyllo pastry

100 g butter, melted


180 ml (¾ c) caster sugar

125 ml (½ c) honey

1 cinnamon stick

peel of 1 lemon

Preheat the oven to 180 °C. Grease a 23 cm square baking tin.

  1. In a blender blitz the nuts and spices until the nuts are finely chopped. Spread out on a baking sheet and bake for 5 minutes or until golden.
  2. Put a phyllo sheet on a flat surface. Brush with butter and top with another sheet. Repeat with 3 more sheets. Line the base of the prepared baking tin with the buttered phyllo sheets and sprinkle some of the nut mixture over. Repeat the layers, finishing with the last of the nuts.
  3. Grease and layer 5 more phyllo sheets and place over the nuts.
  4. Cut the baklava into squares. Press the mixture down in the pan and bake for 25 minutes or until the pastry is cooked.
  5. Syrup: Combine the sugar, honey, cinnamon, lemon peel and 250 ml (1 c) water in a pot over medium heat. Cook, stirring, for 3 minutes or until the sugar has dissolved. Reduce the heat to low and simmer for 8 minutes or until thick.
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