BAKLAVA

8 oz (225g) shelled walnuts
2 oz (55g) soft light brown sugar
½ tsp ground cinnamon
1 lb (450g) Filo pastry
5 oz (140g) unsalted butter (melted)
6 oz (170g) clear honey
Juice of ½ a lemon

Method

Pre-heat oven to 220°C
Grease a 10" x 7" roasting tin
Halve the pastry sheets, lay a sheet in the tin, brush with butter (repeat 5 times)
Grind up walnuts sugar and cinnamon together. Sprinkle a layer of nut mixture
Continue with pastry layers and nuts. Finish with a layer of pastry
Mark surface into triangles, brush with butter
Bake for 15 minutes lower heat to 180°C. Bake for 10 minutes until brown
Warm honey and lemon juice together. Spoon mixture over cooked Baklava
Leave for one hour before cutting