300g pecans, finely crushed but not powdery, plus 100g extra to garnish
1 1/ 2 tsp ground cinnamon
1/4 freshly grated nutmeg
20 sheets fresh filo pastry
400g ghee, melted, cooled
500g caster sugar
60g glucose syrup
2 cinnamon quills
2 tbs lemon juice
- Preheat oven to 150°C. For the syrup, place all ingredients and 300ml water in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring, for 3-5 minutes until slightly thickened. Remove from heat and cool.
- Place crushed pecan in a bowl with the spices and stir to combine.
- As filo pastry dries out quickly, it is best to work with a few sheets at a time and then cover the rest with a lightly damp tea towel until ready to use. Brush a sheet of filo with ghee, then sprinkle about 2 tbs of nut and spice mixture on top. Layer with another sheet of filo, brush with ghee and sprinkle over 2 tbs nut mixture. Repeat this process until you have layered 5 sheets of filo with nut and spice mixture. Roll filo into a long log lengthways. Make sure that the roll is not too loose or too tight. Repeat until you have made 4 logs.
- Cut each log into 2.5cm-wide rounds. Arrange pieces close together with cut sides facing up in a large baking tray with high sides. Bake for 1 hour or until golden brown. Pour the cooled syrup over the hot baklava and let it rest. Sprinkle over extra crushed pecans to garnish.