These deliciously sweet treats are extremely flaky, nutty and packed with flavour.
For the baklava
- 200 gms almonds
- 200 gms pistachios
- 2 tsp ground cinnamon
- Pack of ready made filo pastry 500gms
- 250 gms unsalted melted butter
For the syrup
- 350 ml water
- 350 ml caster sugar
- zest and juice of 1 orange
- 1 stick cinnamon
- 150 ml clear honey
- 1 tsp whole cloves
Preheat the oven to 180C. Grind the almonds and pistachios in a food processor until coarsely ground, then add the cinnamon powder to it.
Butter a 35 x 28 cm deep tin. Gently unfold the filo pastry, covering it immediately with a clean tea towel to stop it drying out and cracking. Start layering the sheets of filo pastry into the dish, brushing each sheet with melted butter before placing the next layer on top. After six layers, sprinkle over 1/3rd of the ground nuts. Now repeat the same till you get 3 layers of nuts. Butter the top of the last layer and fold in any overlapping pastry to create a neat edge. Cut into small 4-5cm diamonds, making sure the knife goes all the way to the bottom.
Bake it for 40–45 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 during cooking if the baklava looks as though it is browning too quickly.
While the baklava is baking prepare the syrup. Place all the syrup ingredients into a saucepan and bring to a boil. Simmer it for 15 minutes, or until the liquid has reduced by one-third. Stir occasionally, then leave to cool.Remove the baklava from the oven and spoon half the cooked syrup all over the top. Leave for five minutes, then spoon over the remaining syrup. Allow the baklava to cool completely before removing the pieces onto the serving plate.