1/2 pound phyllo, defrosted overnight
2 cups walnuts, almonds, or pistachios, or mixture - finely chopped
2 tablespoons sugar
2 tablespoons Tasmanian leatherwood honey
pinch of salt
Choose one of the following flavours: 1 teaspoon grated orange and 1/2 teaspoon ground
cardamon; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; or
1 teaspoon orange flower water
1/2 - 3/4 cup butter, melted

Honey Syrup
3/4 cup sugar
1 1/4 cups Tasmanian leatherwood honey or the milder Tasmanian wildflower honey
1 tablespoon lemon juice
3/4 cup water
Choose one of the following flavours: 1 tablespoon grated orange rind; 1 stick cinnamon or 1/2
teaspoon ground cinnamon; 1 tablespoon rosewater


Preheat oven to 180 degrees C. (350 degrees F)

Lightly grease an 20 x 20cm baking pan. Unfold phyllo dough and cut into 20 x 20cm squares. Cover
sheets with a clean damp cloth while working to keep phyllo moist. In a small bowl, mix nuts, sugar, honey,
salt and choice of flavour.

Spread phyllo sheet over bottom of baking pan. Using a pastry brush, lightly brush sheet with melted
butter. Repeat with 5 more sheets of phyllo, lightly buttering each sheet before adding the next.
Spread approximately 2/3 cup of nut mixture over phyllo sheets. layer 4 more sheets of phyllo, buttering
each sheet, on top of nut mixture. Spread another 2/3 cup of the nut mixture on top sheet. Top with
another 4 sheets, buttering each sheet. Spread with the last 2/3 cup nut mixture. Top with 6 sheets
phyllo, buttering each one.

Using a sharp knife, make four equal vertical cuts (approx. 4 cm apart) through the top layer of pastry.
Then make eight equal diagonal cuts (approx. 2 1/2 cm apart) across these strips to form 18 diamond
shapes. (This leaves a few odd shaped pieces left over along the edges-- go ahead, have a try!) Bake
for 30 - 35 minutes, until pastry is crisp and pale golden.

While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice,
and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind,
cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until
syrup has thickened slightly. If using rosewater, add now. Remove from heat and pour into a pitcher.
Let cool.

Pour cooled syrup over hot pastry. (Another method is to allow pastry to cool to room temperature
before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry.) You may not
need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds
and let syrup soad in for at least 3 hours before serving.

MAKES ABOUT 16 PIECES