Baklava

RECIPE

1 roll phyllo pastry

800g chopped almonds/pecans or both
Mix with nuts
¼ cup sugar
¼ cup flour

Method
Grease with grease proof paper and ghee (Clarified butter) (Clarified butter) a tray 22x33 cm
Remove carefully 5 sheets of pastry and lay at the bottom..take another two sheets and cut horizontally.leave it to hang over sides of tray,place nuts evenly,and close phyllo over..like a pocket...cover with remaining stack of pastry....cut into diamond shapes,and pour over 1 ½ cups warm ghee (Clarified butter) (Clarified butter)..bake at 180 till golden,and crisp at 160

SYRUP
1 ½ cup water
2 cups sugar
¼ cup golden syrup
¼ teaspoon bicarb
1 tablespoon rose water

Boil till thick syrup..once cool pour over baklava,leave overnight in tray..then remove and store in an airtight container

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