Baclava - Mediterranean sweet that Aussies love

Multicultural Australia is manifested mainly in the locals' appreciation of food diversity even as stereotyping and lack of understanding persist in many quarters. Baclava is a Mediterranean sweet delicacy that has bound many Australians to identify with good living and learning a little more about minority ethnicities.

Some of the best baclava can be found in traditional Middle Eastern dessert speciality stores, the Sydney fresh food weekend markets and dried fruit and nuts stores.

Simple Recipe for Baclava

Chop walnuts, pistachios, sugar and cinnamon finely chopped in a food processor.

Lay filo pastry flat and cover with a damp tea towel.

Use softened butter to brush baking tin. Butter and layer the filo pastry alternate the next year with the nut filling. Top layer of filo should be brushed with butter as well.

Using a sharp knife, diamond pattern into the top layer of filo and sprinkle with the water. Bake in preheated oven of 220 degrees C for 15 minutes. Reduce the heat to 180 degrees C and continue to bake till golden colour but not brown.

Combine honey, sugar, water, lemon rind and juice in a saucepan. Boil for 5 minutes and reduce to a simmer for another 5 minutes. Remove from heat and leave the syrup to cool.

When baclava is ready, remove from oven and immediately pour the cooled honey syrup on the top layer. Leave to cool. Follow the cutting on the top layer and cut through the other layers.