Baklava

Delicate layers of phyllo pastry, nuts, Syrup and Sugar all come together to make this delicate, classic dessert with a South African Flavour.

Preheat the oven to 180°C.
Place all the syrup ingredients in a saucepan and bring to a gentle simmer. Simmer, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool in the fridge.
Chop the nuts in a food processor until coarsely ground, then tip into a bowl and stir through the ground cinnamon and cloves.
Using a pastry brush, lightly grease a shallow tin about 30 x 20cm with the melted butter.
Gently unfold the phyllo and cover it with a damp tea towel to stop it from cracking.
Layer sheets of Phyllo in the tin and brush each layer with melted butter. After 6 layers, scatter over some of the nut mixture; repeat with 6 layers of filo, then nuts, building up the layers until they are finished, but ending with 6 layers of Phyllo pastry.
Then brush generously with butter on top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.
Bake on the middle shelf of the oven for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170℃ if the baklava looks as though it is browning too quickly.
Remove the baklava from the oven and spoon over half the cooled syrup over the top.
Leave for 5 minutes, then spoon over the remaining syrup.
Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.

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