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Method

    1. Open out the defrosted filo sheets and have ready an ovenproof dish or tin - lightly greased with melted butter. Lightly brush the top sheet of pastry with butter.
    2. Lay the sheet in base of tin - allowing it to hang over the sides.
    3. Brush a second sheet and lay it in the tin at right angles to the first sheet.
    4. Spoon half the filling mixture onto the pastry and spread evenly over base.
    5. Fold in excess overhanging pastry to cover filling.
    6. Lightly brush with butter.
    7. With a further two sheets of pastry repeat the above process.
    8. Spoon remaining filling over pastry and level, and again fold in excess pastry and brush with melted butter.
    9. Lightly brush and fold or pleat remaining pastry sheets - one at a time, over the filling - but with the excess at the sides still overlapping the edges.
    10. Tuck in the excess pastry down around the sides.
    11. With a sharp knife make parallel cuts across the baklava - cutting right down to the base.
    12. Turn the tin and make further cuts so that the pastry is cut in diamond shapes as shown.
    13. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx 20 minutes until pastry is golden brown.
    14. Remove from oven and immediately pour over the cold syrup - allow to stand and cool before serving.