This sweet dessert has won hearts all over the world with its chopped walnuts and pistachio, strung together by chocolate and flaky layers of filo pastry.
1.Preheat oven to 190°C/375°F. Grease a 22cm x 40cm x 2.5cm oven tray, then line with baking paper.
3.Layer three pastry sheets, brushing each with a little of the butter. Spread a quarter of the filling over pastry, leaving a 3cm (1¼-inch) border along both long sides. Starting at one long side, roll up pastry to form a log. Place log on oven tray, brush with butter. Repeat with remaining pastry, butter and filling.
4.Bake baklava for 20 minutes or until golden.
5.Meanwhile, make honey syrup.
6.Stand baklava on tray for 5 minutes to cool slightly. Using a small sharp knife, cut each log, on the diagonal, into nine 2cm (¾-inch) wide pieces in the tray. Pour hot syrup over baklava; stand for 3 hours or until syrup is absorbed. Serve topped with chopped walnuts.
7.Place nuts on an oven tray; roast in oven for 5 minutes or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.
8.Stir sugar, the water, honey and rind in a small saucepan, over medium heat, without boiling, until sugar dissolves. Bring to a simmer. Simmer for 20 minutes or until thickened slightly. Stir in juice.
Serve with greek-style yoghurt.Note