INGREDIENTS

Rose Water Syrup
400g (2 cups) caster sugar
240ml (1 cup) water
1 tbsp lemon juice
80ml (⅓ cup) rose water

Baklava Rolls
200g (2 cups) LUCKY ALMOND MEAL
55g (½ cup) LUCKY BLANCHED ALMONDS, roughly chopped
85g (¾ cup) LUCKY NATURAL PISTACHIOS, roughly chopped
60g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped
100g (½ cup) caster sugar
2 tsp ground cardamom
12 filo pastry sheets
180g unsalted butter, melted

DIRECTIONS

1. Preheat fan-forced oven to 140°C. Line two baking trays with baking paper.

2. To make the syrup, place the sugar and water in a medium saucepan and stir over a medium heat until sugar is dissolved before bringing to the boil. Add the lemon juice, reduce heat and simmer for 10 minutes without stirring. Add the rose water and simmer a further 2 minutes. Remove from the heat and cool. Refrigerate until chilled.

3. To assemble the Baklava, combine all the nuts, sugar and cardamom in a bowl. Take 1 sheet of filo pastry and brush lightly with melted butter, before folding into thirds lengthwise (same as folding an A4 letter or brochure). Brush with melted butter and spread about ¼ cup of the nut mixture evenly over the filo, leaving a 1cm clean edge along one end to seal. Starting from the opposite end, roll up the pastry like a Swiss Roll and seal end with extra melted butter. Repeat
process until complete.

4. Place rolls on baking trays and brush tops with melted butter. Bake for 10-15 minutes until lightly golden brown. Reduce temperature to 120°C fan-forced and continue baking for 30 minutes. Set aside to cool completely.

5. Cut the rolls on the diagonal into 3cm lengths. Transfer to a large ceramic dish with a cut side facing up. Pour the cold syrup evenly over the rolls and leave to soak 6 hours or overnight.

Notes
• While working with the filo pastry and Baklava rolls, cover with a damp tea towel to avoid it drying out. Baklava can be stored in an airtight container for 4 days in a cool place (do not refrigerate). The crispness will gradually decrease.