Hungarian version


500 grams of filo pastry
300 grams of unsalted butter (melted)
2 cups (1/2 litre) ground nut mix
(walnuts, pistachio, almond)


500 g sugar
1/2 l water
juice of 1/2 lemon

- Preheat the owen to 180 C (350 F) and grease a 25 x 30 cm baking dish.
- Brush dish with melted butter.
- Place one sheet of filo pastry in bottom of dish and brush with melted butter.
- Place another sheet of pastry and brush the top with melted butter.
- Continue this until you use half of the filo pastry.
- Sprinkle with chopped nuts.
- Place the remaining layers of filo pastry, brushing each one with melted butter.
- Brush the top with melted butter and cut into diamond shapes.
- Bake until golden.


To make the syrup, place the ingredients in a saucepan and boil on medium heat stirring constantly. Let simmer for 15 minutes.
Pour hot syrup over cooled baklava.
Allow to cool and absorb syrup before serving.