Baklava
For the baklava:
200 g chopped hazelnuts
1 tbsp white sugar
2 tsp ground cinnamon
200 g filo pastry
75 g unsalted butter, melted
For the syrup:
200 g white sugar
200 ml water
1 cinnamon stick
1 tbsp lemon juice
2 tbsp clear honey
Preheat the oven to 180C.
Mix the hazelnuts, sugar and cinnamon in a bowl.
Butter a large oblong roasting tin (approx 30 x 18 cm). Cover it neatly with five sheets of pastry, buttering each layer before lifting it from the stack. Allow the excess pastry to hang over the edge of the tin.
Spread half of the hazelnut filling on evenly. Cover with three more layers of buttered pastry and spread over the rest of the filling.
Fold over the overhanging pastry, buttering each layer first.
Cut away the excess pastry at the edges if needed, so that it fits the dish neatly.
Using a sharp knife, carefully cut the baklava into triangular or square shapes without cutting all the way to the base. Otherwise it will be impossible to cut the filo pastry neatly once it's cooked.
Sprinkle a bit of cold water over the baklava with your fingers (to stop the edges curling) and bake for 20 minutes.
After the 20 minutes turn the heat up to 190C and bake for another 15 minutes until light golden.
Take out the baklava and let it cool slightly.
For the syrup, boil all the ingredients apart from the honey. Simmer for 5 minutes. Add the honey and simmer for 5 more minutes, stirring until lightly thickened.
Remove the cinnamon stick and pour the syrup slowly over the baklava.
