Ingredients

• 500g - filo pastry sheets
• 500 g - rendered butter (ghee), melted
• 500 g - walnuts or pistachios, powdered coarsely
• 200 g - sugar, powdered
• 1/4 tsp - all spice, freshly powdered
• 1/4 tsp - cinnamon, powdered
• For syrup:
• 300 g - sugar
• 3/4 cup - water
• 1 tbsp - milk
• Few drops - orange blossom essence

How to Make Baklava

• Mix together, sugar, spices and nuts.
• Use a flat bottomed baking tray into which the pastry sheet will fit.
• Place one sheet on the tray and brush with ghee.
• Spread out the nut mixture evenly over the sheet.
• Repeat the procedure, of sheet and ghee alternating, till all the sheets are used.
• Brush the uppermost sheet with remaining ghee.
• Cut in squares or diamonds, using a pizza cutter.
• Bake in a preheated oven for 30 minutes at 180 degree C, or till the sheets are crisp and light.
• To proceed:
• Make syrup of sugar and water, till just under one thread consistency.
• Use milk to clarify the syrup.
• Add essence and stir.
• Strain and pour over cold baklava.
• Alternatively cool the syrup and pour over hot baklava.