Kägi Baklava

Preparation

1. Coarsely chop the Kägi Classic, mix with the chopped walnuts and cinnamon, then set aside.

2. Preheat the oven to 175 °C and thoroughly grease an ovenproof dish (e.g. baking dish, approx. 20 x 30 cm).

3. Unroll the filo pastry and cut the sheets together to fit the size of the baking dish. Next, place a damp tea towel over the pastry to prevent it from drying out.

4. Place two sheets of the filo pastry in the dish and brush the top sheet with the melted butter. Now place a further 2 sheets on this, and again brush the top sheet with melted butter. Continue in this way until you have a total of 8 sheets (4 of which have been brushed with butter). Next, spread the Kägi-walnut mixture evenly across the top sheet.

5. Now repeat the process of placing 2 sheets of filo pastry on this, brushing the top layer again with butter, until you have placed a further 6 to 8 sheets down.

6. Using a sharp knife, cut squares or diamonds through to the bottom of the dish (important: the individual slices must not remain sticking to one another). Bake in a preheated oven for approx. 50 minutes until the baklava becomes golden brown and crisp.

7. As soon as the baking dish is in the oven, start to prepare the syrup. Boil the water and sugar until the sugar has dissolved. Now add the honey and vanilla and allow to simmer for around 20 minutes. Remove from heat and allow to cool.

8. After the baklava has finished baking, remove it from the oven and immediately pour the cooled syrup over it.

9. To serve, place on a serving tray or in paper muffin cups and allow to cool. Do not cover the baklava as this will make it soggy.