Directions Preparation:1hour › Extra time:10min › Ready in:1hour10min
Preheat Oven to 220c or 200c fan forced
Place walnuts, pistachios, caster sugar & cinnamon into food processor mixing until well combined (but not powdery).
Spoon mixture into a bowl. Set aside.
Lightly grease a 30cm x 20cm roasting pan.
Have your pastry ready with a damp towel covering the sheets between use. Using a pastry brush each layer of pastry with butter. Fold 1 sheet to form first two layers. Make four layers of buttered filo then sprinkle pastry with nut mix. Continue layering filo, brushing with butter after each addition. Brush top layer with butter and tuck down edges. Using a sharp knife score pastry into 5cm squares. Bake in oven for 10 to 15 minutes until top is golden.
To make the toffee; place sugar, honey, vinegar & cinnamon stick in a small saucepan over low heat until sugar has dissolved. While stirring, gently raise heat until mixture foams. Remove from heat and allow to cool slightly. Remove cinnamon stick. (Make sure toffee has cooled before you lick cinnamon stick, don't learn this the hard way)
To put it all together; lightly grease 45 - 50 large patty pans.
Cut cooked baklava into 5cm squares & place in patty pans, pour toffee mixture over. Leave to set.
These will keep for weeks in an airtight container (if they last that long). Yummy