150g unsalted butter, melted

200g walnuts, finely chopped

2 tbsp caster sugar

10 sheets of filo pastry (380g)

For the syrup

100g caster sugar

Finely grated zest of 1 lemon juice of ½ lemon

50g runny honey 100ml water


1. Heat your oven to 170°C/Gas 3½ and use some of the melted butter to grease the base of a 23cm springform tin.

2. Mix the walnuts with the caster sugar. Lay a sheet of filo on your work surface and brush with butter. Lay another sheet of pastry on top and brush with butter. Spread out one-fifth of the walnut filling (about 3½ tbsp) along the long edge nearest you. Roll up tightly, as if you were rolling a Swiss roll. Trim the ends that contain little filling.

3. Form the roll into a spiral and place it in the middle of the prepared tin. Repeat the process to make another 4 rolls, coiling each one and arranging them in the tin around the central spiral to form a ring.

4. You don’t want the spirals to be too tight – the edges of each roll need to get the chance to cook.

5. Brush the top and outside edges of the spirals with melted butter, then bake for 30–35 minutes, or until the baklava is golden brown.

6. Meanwhile, make the syrup: place all the ingredients in a pan and bring to the boil. Lower the heat and simmer for about 10 minutes, or until reduced and thickened to a pourable syrup.

7. Slice the baklava into 5cm pieces, leaving them in the tin, then pour on the syrup while the pastry is still hot. Let the baklava sit and soak up the syrup for an hour before serving. Store any that won’t be eaten straight away in a non-metallic container.

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