Baklava

Method

Baklava, is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. A perfect sweet treat after a wood fired meal served with ice cream.

A Greek favourite that makes everyone think you are a master chef, yet it is sooo easy to make!!

• Fire up your Amigo oven to maximum temperature or use residual heat from a roast and let the temperature drop to approx 180c. Keep a small flame going to the side and spread the hot embers across the base of the oven.
• Butter the bottom and sides of a 23x33cm wood fired oven proof baking dish.
• Toss nuts with cinnamon. Set aside.
• Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with clingfilm and a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, lightly buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep.
• Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Place the tray on the hot embers and bake for about 40 minutes until baklava is golden and crisp. Keep an eye on it making sure it does not burn.
• Make sauce while baklava is baking: Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 to 20 minutes, then remove from heat and allow to cool. Remove lemon peel and discard.
• Remove baklava from oven and immediately pour cooled sauce over it. Let cool. Leave it uncovered as it gets soggy if wrapped.