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Baklava

500 gm (1 lb) filo pastry
3/4 cup melted, unsalted butter
2 cups finely chopped walnuts
2 cups finely chopped almonds
1/4 cup castor sugar (finely granulated sugar)
2 teaspoons ground cinnamon
1/8 tsp ground cloves
1 quantity syrup (see bottom of recipe)

Butter base and sides of 33 x 23 x 5 cm (13 x 9 x 2 inch) oven dish
and place nine sheets of filo separately into dish, brushing each
with melted butter. Mix nuts, sugar and spices and spread half of
this mixture over filo. Top with another 2 sheets of filo, brushing
each with butter. Spread the remaining nut mixture on top and
finish with remaining filo, brushing each sheet as before. Trim
the edges and brush the top with butter. Score through top layers
of filo with a sharp knife into diamond shapes. Sprinkle lightly
with water to prevent the top layers curling upwards. Bake on a
centre shelf in a moderate oven for 30 minutes, then move up one
shelf and cook for a further 30 minutes. Cover with foil if the
top browns too quickly as the filo must be allowed to cook thoroughly.
When the baklava goes into the oven make the syrup as directed.
Let the syrup cool. Spoon strained cool Syrup over HOT Baklava.
Leave for several hours before cutting into serving portions.


Syrup

2 cups water
2 cups sugar
3 whole cloves
5 cm cinnamon stick
1 tablespoon lemon juice
thin strip of lemon rind

Place ingredients into a heavy based saucepan and stir over heat
until sugar dissolves. Bring to the boil and boil for 10 minutes,
strain and use.

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