100g slivered almonds, toasted
120g hazelnuts, toasted, skins removed
120g walnuts, toasted
1½ tsp cinnamon
100g dark chocolate, finely chopped
2 tbsp Dutch cocoa
½ cup caster sugar
150g unsalted butter, melted
375g packet filo pastry
1 cup water
¾ cup sugar
½ cup honey
2 tbsp lemon juice
Put all nuts and cinnamon in a food processor and process until finely chopped. Transfer to a bowl. Stir in chocolate, cocoa and sugar. Preheat oven to 180°C. Brush a 28cm x 18cm (top measurement) ceramic dish or metal slice tin with a little melted butter.
Unroll filo and place dish on top, base downwards. Cut out a stack of filo using base of dish as a guide. Move dish along filo and cut out another stack.
Lay a sheet of filo on a clean bench and brush with melted butter. While you work, cover remaining filo with a damp tea towel. Top with 8 more sheets of buttered filo and place in dish.
Sprinkle over half the nut mixture. Top with another 6 layers of buttered filo, then sprinkle with remaining nut mixture. Drizzle with 2 tbsps melted butter. Top with another 9 sheets of buttered filo.
Cut baklava into 15 squares or diamonds. Bake for 40-45 minutes or until puffed and golden.
Meanwhile, in the last 20 minutes of baking, heat water, sugar, honey and juice in a saucepan over a high heat. Stir until sugar dissolves.
Simmer for 12-15 minutes or until syrupy. Remove from heat. Pour hot syrup evenly over baked baklava and allow to cool completely in dish before serving.