Baklava

Method

1. For the syrup in a heavy saucepan, combine all the ingredients and bring to the boil over medium heat. Boil for 5 minutes or until it starts to thicken slightly, remove from the heat and allow the syrup to cool.

2. Preheat the oven to 180C/gas 4.

3. Melt the butter and, using a pastry brush, lightly grease the sides and bottom of a 23 x 33cm dish. Reserve the remaining melted butter.

4. In a mixing bowl, combine the almonds, sugar, cinnamon, cloves and rosewater.

5. Carefully part the filo sheets, one at a time, and put them in the prepared dish, brushing each sheet with the reserved melted butter. (Keep the unused filo sheets covered with a tea towel while you work to prevent them from drying out.)

6. Continue this layering until half the sheets, about 8-10 sheets, have been used.

7. Spread the almond filling over the pastry.

8. Cover with the remaining filo sheets, buttering each of them as before. Be sure to brush the top sheet well with the butter.

9. Score the top to form diamond-shaped slices.

10. Put the dish in the middle of the oven and bake for about 25 minutes, then increase the heat for a further 5 minutes until the pastry is a light golden colour.

11. Remove the baklava from the oven and, whilst it is still hot, pour the cooled syrup over the warm pastry. Leave to stand for at least 1 hour before cutting into pieces for serving.