- Greek yogurt, to serve
For the syrup
- 300g golden caster sugar
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp rosewater (not concentrated, see tip)
- 1 large cinnamon stick
For the baklava
- 75ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g chopped almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 75g golden caster sugar
- 2 tbsp ground cinnamon
- ½ tsp ground cloves
- 250g-270g pack filo pastry sheets
- 150ml rosewater (not concentrated, see tip)
Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water. Stir over a gentle heat to dissolve the sugar, then bring to a steady simmer for 10 mins or until it becomes slightly syrupy. Leave to cool.
Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil.
For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.
Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. (If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. Be sure to brush the top sheet with oil too. Score the top to form diamond-shaped slices.
Bake in the oven for about 30 mins, increasing the heat for the last 5 mins to 200C/180C fan/gas 6 to give the pastry a light golden colour.
Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. Leave to rest for at least 30 mins so the syrup can seep through the layers. Serve with big dollops of Greek yogurt and the remaning syrup.
Be sparing with rosewaterIf you can only find concentrated rosewater (in a 60ml bottle), use 2 tsp and dilute it in 250ml water. Use 4 tbsp of this diluted version for the syrup, and 150ml for the baklava.
Coating the filo pastryTake your time over building the layers, carefully brushing each sheet of pastry with a good coating of olive oil - it's well worth the effort.