Baklava

INGREDIENTS

• 225 g / 8 oz walnut halves
• 225 g / 8 oz shelled pistachio nuts
• 100 g / 3 1/2 oz blanched almonds
• 4 tbsp pine kernels, finely copped
• finely grated rind of
• 2 large oranges
• 6 tbsp sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp mixed spice
• 23 sheets filo pastry, thawed, if frozen
• 250 g / 9 oz butter, melted, plus extra for greasing

SYRUP

• 450 g / 1 lb caster sugar
• 450 ml / 16 fl oz water
• 5 tbsp honey
• 3 cloves
• 2 large strips lemon zest

INSTRUCTION

To make the filling, put the walnuts, pistachio nuts, almonds and pine kernels in a food processor and process gently, until finely chopped but not ground. Transfer the chopped nuts to a bowl and stir in the orange rind, sesame seeds, sugar, cinnamon and mixed spice.

Preheat the oven to 160’C / 325’F / Gas Mark 3. Grease a 25-cm / 10-inch square ovenproof dish, about 5 cm / 2 inches deep. Cut the stacked filo sheets to size, using a ruler. Keep the sheets covered with a damp cloth. Place a sheet of filo on the base of the dish and brush with melted butter. Top with seven more sheets, brushing with butter between each layer.

Sprinkle with a generous 150 g / 5 1/2 oz of the filling. Top with 3 sheets of filo, brushing each one with butter. Continue layering until you have used up all the filo and filling, ending with a top layer of three filo sheets. Brush with butter.

Using a sharp knife cut the baklava into 5-cm / 2-inch squares. Brush again with butter. Bake in the preheated oven 1 hour.

Meanwhile, put all the syrup ingredients on a saucepan. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 15 minutes, without stirring, until a thin syrup forms. Leave to cool.

Remove the baklava from the oven and strain the syrup over the top. Leave to cool in the dish, then cut out the squares to serve.