4 cups walnuts
1 cup macadamia oil
375 gr filo pastry (I used store bought or you can make your own)
2 cups coconut sugar
2 cups water
1 lemon, cut into thin slices
- Preheat oven to 180C (360F).
- Oil the bottom of a baking dish around 23x33cm.
- Start off with blending half the walnuts in your food processor using an S blade and blend until it almost turns into a walnut meal. Add in the other half of the walnuts and pulse until you have some smaller chunks of walnuts left. I like to have some chunkier bits in here to have a more textured baklava.
- Place 2 sheets of the filo on the bottom of the baking dish, leaving the sides hang out of the dish a little.
- Using an oil brush, oil the filo pastry and sprinkle evenly with 1 1/2 tbsps of walnuts. Make sure to also get some in the corners.
- Fold one sheet of the filo in half and place on top. Coat this layer with macadamia oil.
- Continue this process of layering until you have run out of walnuts. You may have one sheet of filo left over at the end.
- To finish it off, top with 2 filo sheets and tuck and overlap the filo on the sides. Coat with macadamia oil and place in the oven.
- Bake for 50 minutes until the top of the filo becomes golden brown (as pictured in image above)
- While the baklava is baking, place the coconut sugar and water in a saucepan and stir over a low-medium heat until the sugar has dissolved. Bring to a gentle simmer for 7-10 minutes. You can cook it for longer if you want a thicker sauce. Make sure you don't reduce it too much as you will need it to seep into the pastry.
- Once the pastry is done, cut it into diamond shapes as demonstrated in image above while it's still hot. Pour 3/4 of the syrup over the baklava aiming to get it in between the cut sections.
- Place the slices of lemon on top and pour the rest over.
- Set aside to cool completely before serving.
- You can eat the lemon if you wish but it's more there for that extra flavour whilst it cools and it looks pretty
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