Cooking Time 15 mins
Serves 85 pieces
Ingredients
100g Almond flakes, toasted and coarsely chopped
100g Pistachio toasted and coarsely chopped
80 g walnuts, toasted and coarsely chopped
3 g ground cinnamon
250 g Anchor Tinned Butter, melted
375 g Frozen Phyllo Dough (1 packet) thawed
75 g brown sugar
Method
1. Preheat oven to 170*C
2. Combine all nuts, spices and brown sugar in a bowl.
3. Brush a 13x13 inch pan with melted Anchor Tinned Butter and place 1 sheet of Phyllo at the bottom. Brush Phyllo with melted butter. Layer with another sheet and brush with butter. Continue this process until you hvae layered 4 sheets of Phyllo.
4. Spread 1/4 of the nut mixture evenly on top of the buttered Phyllo. Repeat this twice more, layering until all the Phyllo sheets are used up. Brush top layer with butter.
5. Cut the baklava into even square and bake for 25 to 30 mins until golden brown.
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