Everyone will love this spectacular dessert, which offers a creative take on traditional baklava.
- Melted butter, to grease
- 215g (1 cup) caster sugar
- 250ml (1 cup) strong brewed espresso coffee
- 125ml (1/2 cup) honey
- 2 x 100g pkts slivered almonds
- 1 x 200g pkt pecan nuts
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 18 sheets filo pastry
- 125g butter, melted
- Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) slice pan with melted butter.
- Cook the sugar, coffee and honey in a saucepan over low heat, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat.
- Place the almonds and pecans in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Add the cinnamon, cardamom and 125ml (1/2 cup) of the coffee syrup and stir to combine.
- Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this with prevent it drying out). Brush 1 filo sheet with a little melted butter. Top with another filo sheet and lightly brush with butter. Repeat with another 4 sheets of filo. Fold stack in half and trim to a 20 x 30cm rectangle. Repeat with remaining filo sheets and melted butter to make another 2 filo stacks. Place 1 filo stack in the base of the prepared pan. Spoon half the nut mixture evenly over the filo. Continue layering with the remaining filo stacks and nut mixture, finishing with a layer of filo. Use a small sharp knife to cut baklava diagonally into 3cm-wide strips. Cut diagonally in the opposite directions into 3cm-wide strips to make about 25 diamond-shaped pieces.
- Bake in oven for 1 hour or until golden brown. Remove from oven and pour the coffee syrup evenly over the top. Set aside for 2 hours to cool. Cut through the marked lines to serve.