Baclava

INGREDIENTS

Contents of one jar of Farnell Farm Kentish Cobnuts in Sussex Honey
125g butter melted
Half a teaspoon ground cinnamon
Half a pack of filo pastry 270g pack
100g caster sugar
4.5 fluid oz water
4 tablespoons honey
small piece lemon peel

METHOD

● Separate 6 nuts from the top of the honey & nut jar. Cut each in half on a plate.
● Spoon the rest of the nuts on to a plate and chop roughly. Sprinkle with cinnamon.
● Preheat oven to 180 C. Grease the bottom and sides of a 23x30cm baking dish with butter.
● Unroll filo pastry. Cut whole stack to fit the dimensions of the baking dish. Cover filo with a clean, damp cloth to keep from drying out while you cook.
● Place two sheets of filo in the dish. Butter the top layer. Spread 2 tablespoons of nut mixture on top. Top with two more sheets of filo, butter and nuts, layering as you go.
● Cut into diamond or square shapes all the way through, using a sharp knife.
● Bake in preheated oven for about 50 minutes until baklava is golden and crisp.
● Boil sugar and water until sugar is dissolved. Add 4 tablespsoons honey and lemon peel. Simmer for 15 mins, remove from heat to cool. Remove lemon peel.
● Take baklava from oven and immediately pour cooled syrup over it.Put a half cob nut on top of each square or diamond
● Set aside to cool and leave uncovered.