Baklava
INGREDIENTS
100g unsalted butter, melted,
plus extra for greasing
20 sheets of filo pastry
For the filling:
100g shelled pistachios
100g walnuts
1/2 cup sugar
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
1 tbsp orange blossom water
For the syrup:
1/2 cup sugar
1 tbsp lemon juice
1/2 tbsp rose water
1/2 tbsp orange blossom wate
DIRECTIONS
1. Preheat the oven to 400 degrees F.
2. To make the syrup, put the sugar and lemon juice in a saucepan with 1 cup of water and bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, then add in the rose and orange blossom water. Take off the heat and leave to cool.
3. To make the filling, put the nuts in a food processor and process until fine. Transfer to a mixing bowl and add the sugar, spices and orange blossom and rose water, and mix well.
4. Brush a baking dish with melted butter. Spread one sheet of filo pastry on the bottom of the dish and brush it with melted butter.Repeat this process until you have 10 layers. Keep the other sheets of filo covered with a moist tea towel to prevent them from drying out.
5. Spread the nut filling evenly over the pastry and cover with the remaining layers of filo pastry, making sure you brush each layer with melted butter.
6. Cut into diamonds, brush top layer with any leftover butter, and bake for 20-25 minutes or until crisp and golden. Remove from the oven and let sit for 2 minutes before pouring the cooled syrup over the pastry.
