Ingredients
Filling
125 g walnut, finely chopped
125 g almond, finely chopped
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Pastry
30 sheets phyllo pastry
125 g ghee

Syrup
250 g brown sugar
3/4 cup water
1/4 tablespoon lemon juice
3/4 tablespoon orange blossom water

Directions
Combine all the filling ingredients in a small bowl and set aside.

Line a lightly greased, shallow-sided 23-cm square pan with 10 sheets of phyllo pastry, brushing each sheet with melted ghee.

Sprinkle half the nut mixture evenly over the pastry, top with another 10 sheets of phyllo, brushing each with melted ghee and then sprinkle over the remaining nut mixture and cover with the last 10 sheets of phyllo, brushing each with melted ghee.

With a sharp knife, cut the pastry in vertical lines 6-cm apart, then cut diagonally into diamond shapes.

Bake in a hot oven (230°C; 450°F) for 10 minutes, then reduce to 190°C – 375°F – for 25 minutes, or until golden, crisp and baked through.

While the baklava is cooking, prepare the syrup by combining the sugar, water, lemon juice and orange-blossom water; bring to the boil, stirring constantly then reduce the heat and simmer for 20 minutes without stirring.

When the baklava is cooked, allow it to cool slightly and then spoon the cooled syrup evenly over the pastry.

Cool before serving.

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