Chai Baklava

Irresistibly good - our twist on this middle eastern classic pastry

Makes 16 large triangles or 32 mini triangles.

1 pack filo pastry

½ jar My Secret Kitchen Maple Caramel Sauce

50g toasted mixed nuts (hazelnuts, almonds, pistachios)
2 tsp cinnamon

100g melted butter
icing sugar for dusting

Preheat oven to 175^oC (gas mark 4).Mix together the Maple Caramel Sauce with the mixed nuts and the cinnamon.

Spread out one sheet of the filo (keep the remaining sheets under a damp tablecloth) and brush with some of the melted butter.  Spread the buttered filo with some of the caramel nut mixture and cover with another sheet of filo. 

Repeat this process for 6 layers and brush the top with melted butter only.

With a large sharp knive cut the filo into rectangles (approx. 4cm by 7cm) then again into triangles and carefully transfer to a buttered baking tray.

Bake for 10-12 minutes or until golden, leave to cool slightly before placing on a wire rack to cool completely.

Dust with icing sugar before serving.