Laager Rooibos infused Baklava

Ingredients - Laager Rooibos Syrup

2 ½ cups Sugar

2 cups Water

4 - 6 bags Laager Rooibos Tea

60ml Honey

1 TBSP Lemon juice

Ingredients - Filling

750g Walnuts, toasted

2 tsp Mixed spice

4 TBSP Sugar

500g Phyllo pastry, thawed

500g Butter

Method - Laager Rooibos Syrup

1. Bring all the ingredients, except the honey and lemon, to a simmer on low heat until the sugar dissolves. Simmer for 15 minutes.
2. Remove from the heat, then remove the teabags.
3. Stir in the honey and lemon juice.
4. Set aside and allow to cool completely.

Method - Filling

1. In a food processor, grind the nuts coarsely together with mixed spice and sugar, then remove and set aside.
2. Preheat oven to 190°C and grease the bottom and sides of a baking tray with butter.
3. Unroll the thawed phyllo pastry and cover with a damp cloth to keep from drying out.
4. Layer the bottom of the pan with 6 sheets of phyllo, buttering in between each sheet.
5. Spread about 1/3 of the nut mixture on top of the phyllo, then top with three more buttered layers of phyllo - repeat this two more times with nuts and phyllo and top with 6 sheets of buttered phyllo pastry.
6. Pre-cut diamond shapes into the phyllo - just a deep score, not all the way to the bottom.
7. Lightly sprinkle with cold water.
8. Bake for 30 minutes until golden brown.
9. Pour cooled syrup over the hot baklava as soon as you’ve removed from the oven.
10. Set aside to cool down and enjoy.