Open nuts and rose-syrup baklava
- 500g phyllo pastry
- 60ml (¼ cup) butter, melted
- 10ml (2 tsp) water
- 100g pistachios, toasted and finely chopped
- 100g almonds, toasted and finely chopped
- 100g walnuts, toasted and finely chopped
- 45ml (3 tbsp) sugar
- 20ml (4 tsp) ground cinnamon
- 250ml (1 cup) honey
- 250ml (1 cup) water
- 45ml (3 tbsp) rose water
- zest of 1 lemon, finely grated
- icing sugar, to serve
Preheat the oven to 180°C.
Brush about 20 sheets of the phyllo with the butter and cut into15cm x 40cm pieces.
Mix all of the filling ingredients well together and set aside.
Line a large baking tray with baking paper and place the 20 cut sheets ontop. Crunch together to form uneven pleats and bake until golden but not burnt, about 15 – 20 minutes.
In the meantime, make the syrup by combining all of the ingredients in a pot and stirring over high heat until it just comes to the boil and the syrup has thickened slightly.
Once the phyllo is cooked, remove from the oven and place on a serving dish. Sprinkle with the filling mixture and drizzle with the syrup. Serve hot with the icing sugar.