by Yvette Cayan
40 sheets of Filo
150g Kape Activated Walnuts
100g Kape Acivated Pistachios
100g Kape Pistachio Butter
For the syrup:
220g white sugar
2 tbsp lemon juice
Preheat oven to 160°C / 325F.
Place Kape nuts in a food processor. Pulse until fine crumbs and not powder.
Brush base of pan with butter. Lay over one sheet of filo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over ¾ cup of walnuts and pistachio and gently add scattered amounts of Pistachio butter using a teaspoon.
Mid layers: Cover with 5 sheets of filo, brushing every sheet with butter. Again, top with nuts and Pistachio butter.
Top: Cover with 10 sheets of filo, brushing every sheet with butter, including the final layer.
Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds.
Bake for 1 hour – 1hr 15mins until golden brown. Meanwhile, make syrup (needs time to cool).
Remove from oven and immediately pour over syrup.
Leave to soak for at least 6 hours, preferably overnight.
Place ingredients in a saucepan over a medium high heat. Bring to a simmer, stir to dissolve sugar. Lower the heat to medium and simmer for 3 minutes, remove from heat and cool.