Ingredients
Method
1.Preheat oven to 165°C and line a brownie tin or similar with baking paper.
2.Combine the cinnamon, coconut sugar and nuts in a food processor or blender and pulse until finely chopped.
3.Take a sheet of filo and use a pastry brush to spread one half with melted butter. Fold over to enclose butter and lay flat in the tin. Repeat with other sheets of filo, stacking them on top of each other and adding a sprinkle of nut mixture between every 3-4 layers. When all filo has been used, press the stack down firmly, brush the top with butter and sprinkle with the last of the nut mixture. Using a sharp, thin-bladed knife, cut the stack into squares or diamonds. Bake for 30-40 minutes until golden.
4.Meanwhile, simmer honey, lemon juice, water and cinnamon stick for 2 minutes, then add pear slices and simmer for 3-4 minutes until tender. When baklava is cooked, immediately spoon the hot syrup over the top, reserving the pears. Leave to rest for 10-15 minutes before serving.
5.Serve baklava with a dollop of Greek yoghurt and a few pear slices.
