1 cup whole raw almonds

1 cup walnuts or pecan nuts

1 cup hazelnuts

2 tsp cinnamon, ground

1/2 tsp mixed spice, ground

1 375g packet filo pastry & plenty of extra virgin olive oil for brushing over sheets of pastry


1 cup raw sugar

1 cup apple syrup

1 Cinnamon stick

1 Tbsp lemon juice

Sliced almonds for sprinkling over the top before serving


* Preheat oven to 160°C.

* Chop the nuts either by hand or in a food processor. Try not to chop too fine. 

* Place nuts in a mixing bowl and add the other filling ingredients and mix well.

* Lightly grease a baking dish, approximately 20cm x 30cm.  Ensure the dish is slightly smaller than the length and width of the filo pastry.

* Line the baking dish with one sheet of filo at a time and brush each sheet with oil. For the base, line with 10 sheets of filo. 

* Spread the nut and spice mixture and pack down firmly.

* Cover the nut mixture with the remaining sheets of filo, one sheet at a time, brushing with oil. Brush top layer. Trim the pastry around the sides and score the surface into diamond portions.

* Place in a warm oven and bake for 1 hour, monitor for surface browning. Cover with foil if browning too quickly.

* While Baklava is baking, prepare the syrup.  Add the syrup ingredients into a saucepan and bring to the boil, reduce heat to a simmer for 10 minutes. Set aside to cool.

* Once the baking is complete, remove from the oven and place on a cooling rack.

* Slowly drizzle the syrup over the Baklava. This final step is very important for the success of the Baklava

* Sit for 5-6 hours or overnight to allow the syrup to soak through.

* Slice into diamond shaped portions and serve with a sprinkling of almond slices and vegan cream or yoghurt of choice.


Source: Melissa Thorburn