170g dried dates, finely sliced
175g macadamia nuts
1 tsp ground cinnamon
2 tbsp caster (superfine) sugar
250g unsalted butter, plus extra for greasing the baking tray
375g packet of filo sheets
125g caster (superfine) sugar
3 tbsp molasses
1 lemon zest
Preheat the oven to 180 ̊C. Grease a 25cm x 30cm baking tray with some butter. Place the dates in a mixing bowl. Place the macadamia nuts in a food processor and pulse several times, breaking them into a crumble, then adding to the mixing bowl. Add the cinnamon and caster sugar and mix together well, set aside.
Place the butter into a small saucepan over low heat and melt, then remove from the heat. Divide the filo pastry sheets into three piles. Take the first pile and one by one brush each sheet with the melted butter, then lay the filpo pastry on the baking tray. When you have used the first third of the filo, spread half the date/nut mixture evenly across the pastry.
Repeat the process with the second pile of filo then spread the remaining date/nut mixture to evenly cover the pastry. Layer and butter the last third of the filo over the top then use a sharp knife to cut the pastry into squares, trimming off any excess. Bake in the oven for 25 minutes.
To make the molasses glaze, place a saucepan over medium heat and add the caster sugar, molasses, 250ml water and lemon zest. Stir well, making sure the liquid is combined and bring to the boil, dropping to a simmer and reducing by a third.
Remove from the heat and remove the lemon zest, then pour into a heatproof container and refrigerate until needed.
Remove the baklava from the oven and spoon half the molasses glaze over the top of the pastry. Wait 10 minutes to cool and spoon the rest of the glaze over the top.
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