Ingredients
Rosewater syrup
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease deep 23cm-square cake pan
2.Process nuts and spices until chopped finely; spread nut mixture onto oven tray. Roast, uncovered, about 10 minutes or until browned lightly.
3.Increase oven temperature to 200°C (180°C fan-forced).
4.Cut pastry sheets to fit base of pan; layer three pastry squares, brushing each with butter; place in pan, sprinkle with 1/3 cup of the nut mixture. Repeat layering with remaining pastry, butter and nut mixture, ending with pastry.
5.Using sharp knife, cut baklava into quarters; cut each quarter in half on the diagonal, then cut each triangle in half. Bake 25 minutes.
6.Reduce heat to 150°C (130°C fan-forced), bake baklava further 10 minutes.
7.Meanwhile, combine ingredients for rosewater syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves; bring to a boil then simmer, uncovered, without stirring, about 5 minutes or until thickened slightly.
8.Pour hot syrup over hot baklava; cool in pan. Serve
