Baklava

It is mid winter here and last week we had our once every ten years, snow on the Grampians.
It certainly has not been the kind of weather that urges you outside. Cold, windy and raining would be the best way to describe it. But the garden keeps producing and lots of citrus are ready to use. I am to take a desert with me to friends tonight for a shared dinner. I was going to make a lemon meringue pie. Coen is working so it is not really very fair to take an entire pie and not offer a piece to him. So to use up some lemons I made Baklava instead. That way I can take it on a plate and leave some home for him to have after work. Aren't I a good Mum!

BAKLAVA
500g phylo pastry
250g butter
250g chopped walnuts
2 teaspoons ground cinnamon
1/4 cup sugar

SYRUP
1/2 cup sugar
1/2 cup water
4 tablespoons clear honey
1/2 cup lemon juice

METHOD
Melt butter and brush some over the base of a lamington tin.
Add half the sheets of pastry one at a time, brushing each one with the melted butter.
Combine walnuts, sugar and cinnamon and spread evenly over the pastry.
Continue making layers the same as before with the remaining pastry.
Finish by brushing the top with melted butter.
Bake in a moderate over for 45 minuets or until crisp and golden brown.

Combine all ingredients for the syrup and bring to the boil to dissolve the sugar.
Pour over the Baklava while both are hot.