Ingredients
- 1 x 270g pack filo pastry
- 200g butter
- 200g pistachio
- 100g nuts (I like to use a mixture of nuts eg walnut, pecan, Brazil, hazelnut)
- 3 tbsp honey
- 3 spoons of orange or Grapefruit
For the syrup
- 250g golden sugar
- 200ml water
- 50g honey
- 2 tsp rose or orange blossom water
- ½ tsp ground cinnamon
- ¼ tsp all spice or ground cardamom
Method
- Preheated oven to 180 and grease a cake tin with butter. I use a 21cm square tin.
- Chop nuts in a food processor but don't over blitz. They need to remain chunky.
- Put them in a bowl and add the honey and a pinch of salt. Set aside.
- Melt the butter in a low heat.
- Place one sheet of pastry in the cake tin and brush generously with melted butter. Repeat layer by layer until 1/2 pack is used up. Then scatter over the nut mixture and repeat the layering process with the second half of the filo. Pour any remaining butter over the top when finished.
- Use a sharp knife to cut the baklava into diamonds or squares. Bake for 20 minutes.
- Reduce the heat to 150 and bake for another 45 minutes.
- Place all syrup ingredients In a pot and bring to the boil. Reduce and simmer until it reaches the consistency of runny honey.
- When the baklava is cooked, remove from oven and pour the syrup all over. Allow to cool before enjoying.
