9 oz unsalted butter, melted (plus extra for greasing pan) .
3 tbsps cinnamon liquor (Goldslauger) .
1 (16 oz) box phyllo dough (Approximately 40 - 9-inch x 14-inch filo sheets) .
3 cinnamon sticks, roughly broken .
3 c roasted macadamia nuts, coarsely sliced .
1 1/2 c caster sugar .
5 tbsps Frangelico (sweet hazelnut liquor) .
1 lemon, zest of, Finely pared .
3 1/2 c water .
Syrup ingredients .
1 1/2 tbsps fresh lemon juice .
Baklava ingredients
Directions
Step #1 If possible, make the syrup the day before & leave in the refrigerator.
Step #2 Put the sugar, lemon juice, lemon zest, & water in a small saucepan.
Step #3 Set over a medium heat & stir every once in awhile until the sugar has dissolved.
Step #4 Lower the heat & let simmer carefully until it forms a thin syrup.
Step #5 This should take about 20 mins.
Step #6 Remove from heat, then add Frangelico & Goldslauger & cool, but DO NOT strain.
Step #7 Chill when cooled.
Step #8 Preheat oven to 325F degrees.
Step #9 Liberally butter a 2” deep 14” x 10” glass sheet cake pan.
Step #10 Mix Macadamia nuts & sugar, & set aside.
Step #11 Unwrap thawed filo pastry.
Step #12 Brush the first sheet with lots of butter & spread over the base of your pan.
Step #13 Continue to layer the sheets (lightly buttering between each sheet) until you have about seven layers.
Step #14 Then scatter them with one third of the Macadamia nuts.
Step #15 Cover up with five more layers of pastry (again lightly buttering between each sheet), & then sprinkle half the remaining Macadamia nuts before covering with another five layers of pastry (don’t forget to butter lightly between each sheet).
Step #16 Scatter with remaining Macadamia nuts then top this with remaining filo pastry layers.
Step #17 Liberally brush the top this with melted butter.
Step #18 With a sharp knife, carefully cut through the top layers of pastry to mark out about 16 squares, diamonds or rectangles.
Step #19 Do not cut all the way through! Scores will help guide you when cutting & serving the finished product.
Step #20 Put baklava in the oven & bake for 30 mins, then increase the temperature to 375 degrees & bake for 10 mins.
Step #21 It is ready when it looks golden & cooked through.
Step #22 Meanwhile, strain the lemon zest & cinnamon sticks from the syrup.
Step #23 As soon as you remove the baklava from the oven, quickly pour the cold syrup evenly over all the baklava.
Step #24 Leave to cool.
Step #25 Cover up & put in the fridge.
Step #26 When cold, cut the pieces along the scores you made earlier.
Step #27 Baklava improves & becomes more “ooey gooey good” if served after being allowed to chill for a few days.
Print Recipe
