BAKLAVA

SERVES 1 PORTION

1 3/4 cups (350 g) granulated sugar

Juice of 1/2 small lemon

1/2 cup (125 g) vegan margarine, plus extra for the baking sheet

7 oz. (200 g) walnuts

3 1/2 oz. (100 g) pistachios

1 tsp. ground cinnamon

8 oz. (225 g) yufka pastry sheets (from a Turkish store, or online), or filo pastry

NUTRITIONAL VALUES

Calories: 3504kcal
Fat: 266g (28.3g S.Fat)
Carbs: 267.9g
Protein: 71.6g
Sugar: 210.4g
Sodium: 1805mg

METHOD

Bring 2 cups of water and the sugar to a boil in a saucepan to make the syrup. Remove the pan from the heat and stir in the lemon juice. Preheat the oven to 200°C/400°F. Melt the margarine in a small saucepan over low heat for the filling. After that, finely chop the walnuts and pistachios and combine with the cinnamon.

Coat a baking sheet with cooking spray. Brush a pastry sheet with melted margarine and place it on the baking sheet. Lay another sheet loosely on top and evenly distribute some of the chopped nuts. Continue layering pastry and nuts in this manner, brushing with margarine (reserving 1–2 tbsp.) and finishing with a layer of pastry on top. Press the pastry edges together to prevent the filling from leaking out. Cut into 11/2 34in (4 2cm) rectangles and brush with reserved margarine.

Bake the baklava for 30 minutes, or until golden brown, in the centre of the oven. Remove from the oven and spoon the syrup evenly over the top, allowing it to absorb until all of it has been used. Allow to stand for 12 hours.

RECIPE NOTES

Baklava will keep in an airtight container for 2 weeks. Store the pieces side by side, not on top of each other!