Ingredients
Baklava
Syrup
Directions
- 1
Make the syrup first to ensure it’s cool when making the baklava. If you pour hot syrup over a hot baklava it will go soggy. Add all ingredients to a saucepan and bring to the boil. Then reduce heat to low and simmer for 6 minutes.
- 2
Remove from heat and let it cool, refrigerate.
- 3
Butter the bottom of an 8x8 baking dish. Place a piece of filo pastry down (you may need to cut it to size). Brush it with butter. Repeat this step for 8 layers of filo. Ensure you’re covering the unused pastry with a damp tea towel to prevent it drying out.
- 4
Spread 160g of nutella of the 8th filo sheet (it’s easier if you melt it). Evenly sprinkle 50g crushed hazelnuts.
- 5
Add 5 layers of filo, buttering each layer as you go. Add 50g crushed hazelnuts.
- 6
Add 5 buttered filo sheets. Spread 100g nutella. Add 50g crushed hazelnuts.
