Ingredients
| 150g unsalted butter plus 2 tablespoons extra | |
| 2 Braeburn apples, cubed | |
| 3 tablespoons brown sugar | |
| 1 teaspoon cinnamon | |
| ¼ teaspoon ground nutmeg | |
| ¼ teaspoon ground ginger | |
| a pinch of ground cloves | |
| a pinch of salt | |
| 1 teaspoon lemon juice | |
| 1 teaspoon vanilla extract | |
| 1 cup walnuts | |
| ½ cup pistachios | |
| ½ cup almonds | |
| 375g filo pastry, thawed | |
| MĀNUKA HONEY GLAZE | |
| ¾ cup mānuka honey | |
| ½ cup caster sugar | |
| ½ cup water | |
| 1 tablespoon lemon juice | |
| 1 strip lemon peel | |
| 1 cinnamon stick |
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Instructions
| 1. | Melt 2 tablespoons butter in a pan over a medium heat. |
| 2. | Add the apples and cook for 5 minutes. |
| 3. | Stir in the brown sugar, spices and salt. |
| 4. | Cook until most of the liquid evaporates. |
| 5. | Mix in the lemon juice and vanilla. Cool. |
| 6. | Put all the nuts into a food processor. |
| 7. | Pulse until crumbly. |
| 8. | Butter a 23 × 33cm baking pan, then melt the remaining butter. |
| 9. | Place one sheet of filo in the dish, brush with melted butter, repeat for 10 more sheets. |
| 10. | Divide the nut filling into four portions. |
| 11. | Spread one portion of the nuts on top of the filo, add about half the apples and top with another portion of nuts. |
| 12. | Place 5 buttered filo sheets on top. |
| 13. | Repeat the nut, apple, nut layering with the remaining fillings. |
| 14. | Finish with a final top layer of 8 buttered filo sheets. |
| 15. | Cut the baklava into diamond shapes. |
| 16. | Bake at 175°C for 45-55 minutes, until deep golden brown and crisp. |
| 17. | MĀNUKA HONEY GLAZE |
| 18. | Combine all ingredients in a saucepan and simmer until slightly thickened. |
| 19. | Remove the lemon peel and cinnamon, then pour the warm syrup over the hot baklava. |
| 20. | Leave to rest for at least 4 hours so the glaze can be absorbed. |