Baclavas
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 ounces Butter
8 ounces Sugar
1 pound Filo pastry
9 ounces Chopped walnuts
8 fluid ounces Hot water
Cinnamon
8 ounces Sugar
8 ounces Honey
8 fluid ounces Water
1 Lemon, (juiced)

Preparation

1 Preheat oven to 180 C/350 F or gas mark 4. 2 Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3 Melt the remaining butter separately and use to brush the filo. 4 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5 Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6 Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7 Tuck in ends of the pastry and score the top layer with a sharp knife. 8 Bake in a moderate oven until golden and crisp. 9 While this is cooking, boil together the sugar, honey and lemon juice. 10 Pour over the cooked dish while it is still hot. 11 Leave to cool and then slice before serving.