Chef M. Sheik Mohamed has been working with Hotel GRT Regency, Madurai, for the past three years. Apart from trying out new dishes, his hobbies are playing chess and cricket.  




Chopped mixed nuts, sugar and water: One cup each

Cinnamon powder, melted butter and vanilla extract: One Tsp each

Phyllo pastry: 15 pieces

Honey: Half cup


Preheat oven to 350 degree F. Put butter in a baking dish.

Toss together cinnamon and nuts.

Unroll phyllo pastry and cut in half to fit the dish.

Place two sheets of Phyllo in the bottom of the prepared dish. Brush generously with butter.

Spring 2 to 3 Tsp of the nut mixture on top.

Cut Phyllo into six pieces evenly and then roll it.

Bake in preheated oven for 50 minutes until it turns golden with a crisp.

While the Baklava is baking, mix sugar and water in a small sauce pan over medium heat and bring to boil.

Stir in honey, vanilla extract.

Reduce heat and simmer for 20 minutes.

Remove the Baklava from the oven and immediately spoon the syrup over it.

Let cool completely before serving.