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Classic Baklava
Turkish baklava needs the syrup poured over while the pastry is still hot and the syrup itself has cooled — that temperature contrast lets it soak all the way through the layers without turning soggy.
Ingredients
Instructions
Brush a baking tin with melted butter, then layer in the filo sheets one at a time, brushing each with butter as you go.
Scatter the chopped walnuts and pistachios evenly every few layers, continuing to build up the stack of filo.
Cut the assembled baklava into diamonds before baking, then bake at 160C for 40-45 minutes until deep golden.
Pour the cooled honey syrup over the hot baklava as soon as it comes out of the oven, then let it soak for several hours before serving.
