This middle-eastern sweet is the best use for your filo pastry, here given an golden autumnal twist
Start by trimming your filo pastry so it will fit in your square dish. This normally just means cutting it in half. Place it on a plate with a damp tea towel or cloth to cover it.
Brush the square dish thoroughly with melted butter, then place your first layer of filo down, so it lays out the dish on one side. Brush this liberally with butter. Continue in this fashion, varying which side lies outside the dish (I normally just go clock
When you are a third of the way through your filo, sprinkle an even layer of nuts over the pastry. So we will hve a cleaner finished product, I then fold over two of the side into the middle of the dish. After this continue layering the pastry.
When you are down to your final third of pastry, sprinkle on the other half of the nuts, and the cinnamon. Fold over the remaining two overhanging sides, then finish up your filo
Before placing in the oven, pour over the remaining butter, and cut diamonds, squares, or any shape you wish into your baklava before cooking with a sharp knife. Then, bake at 180 for around 30-40 minutes, or until the filo on top starts going a deep golden colour.
5 minutes before the baklava is due to come out, heat up your maple in a saucepan to boiling. Remove the baklava from the oven, and pour over the hot syrup
Leave the baklava to absorb the maple syrup for at least a couple of hours, but preferably overnight. Go over the lines you cut again with a knife, then serve!