Eid Baklava Tray (Filo Pastry with Walnuts and Citrus Syrup)

Walnut filling

• 300 g Walnuts
• 50 g Caster sugar
• 1 tsp Ground cinnamon

Baklava

• 250 g Unsalted butter
• 400 g Phyllo dough

Lemon syrup

• 300 g Caster sugar
• 250 ml Water
• 1 medium Lemon
• 1 tsp Orange Blossom Water

1. Heat the oven to 170°C (340°F). Melt the butter in a saucepan over low heat, then keep it warm so it stays fluid.
2. Make the filling: finely chop the walnuts, then mix with the caster sugar and ground cinnamon in a bowl. Set aside.
3. Brush a baking dish generously with melted butter. Lay in a sheet of phyllo dough and brush lightly with butter; repeat to build about 10 layers, keeping the remaining phyllo covered with a clean tea towel as you work.
4. Scatter over about one third of the walnut filling in an even layer. Add 5 more buttered phyllo layers, then repeat the filling and layering twice more, finishing with 10 buttered phyllo layers on top.
5. Using a sharp knife, cut the baklava into diamond shapes, cutting all the way through to the base. Brush the top with a final light coat of butter.
6. Bake for 55 to 65 minutes until deeply golden and crisp, rotating the dish halfway through for even colour. While it bakes, make the syrup.
7. Put the caster sugar and water in a saucepan. Peel wide strips of lemon zest into the pan, then squeeze in the lemon juice; simmer for 10 to 12 minutes until slightly thickened, then stir in the orange blossom water and take off the heat.
8. As soon as the baklava comes out of the oven, slowly pour the warm syrup evenly over the hot pastry. Leave at room temperature for at least 2 hours so the syrup fully absorbs, then re-cut along the lines and serve.

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