Christmas Baclava


200g dried fruits (currants, sultanas, raisins)
½ tsp cinnamon
¼ tsp mixed spice
175ml Marsala wine
125g honey
1 ripe pear
100g chopped walnuts
75g best butter, melted
270g pack of filo pastry
Icing sugar for dusting


  • Put dried fruit, cinnamon, mixed spice, Marsala and 50g of the honey in a pan and bring to the boil, then cover and cook gently for 5 minutes
  • Tip into a bowl, cover and leave overnight.
  • Preheat oven to 170°C (Gas Mark 3)
  • Strain the mixture through a sieve, reserve the juices and place the fruits in a bowl. Add the peeled and grated pear, and walnuts and mix well
  • Grease a 28x18cm shallow ovenproof tin with butter, and lay one sheet of filo pastry in the tin, folding edges in to fit, then brush with melted butter
  • Layer ½ the pack of sheets in this manner, making sure the folds don’t overlap one another and cause unevenness
  • Tip the fruit mixture over the pastry and spread evenly
  • Cover with remaining layers of filo, in the same manner as the base layer
  • Using a sharp knife, cut into 24 squares
  • Bake in oven for 45minutes or until crisp and golden.