Baklava
Step One
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.
Step Two
Lay the sheet in base of tin - allowing it to hang over the sides.
Step Three
Brush a second sheet and lay it in the tin at right angles to the first sheet.
Step Four
Spoon half the filling mixture onto the pastry and spread evenly over base.
Step Five
Fold in excess overhanging pastry to cover filling.
Step Six
Lightly brush with butter.
Step Seven
With a further two sheets of pastry repeat the above process.
Step Eight
Spoon remaining filling over pastry and level, and again fold in excess pastry and brush with melted butter.
Step Nine
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.
Step Ten
Tuck in the excess pastry down around the sides.
Step Eleven
With a sharp knife make parallel cuts across the baklava - cutting right down to the base.
Step Twelve
Turn the tin and make further cuts so that the pastry is cut in diamond shapes as shown.
Step Thirteen
Bake at 190°C (170°C for fan assisted) / 375°F /Gas M. 5 for approx 20 minutes until pastry is golden brown.
Step Fourteen
Remove from oven and immediately pour over the cold syrup - allow it to stand and cool before serving.