Honey, pistachio and orange flower baklava

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 150 gram(s) unsalted butter, melted
• 400 gram(s) fresh filo pastry
• 200 gram(s) unsalted pistachio nuts, very finely chopped
• 250 gram(s) golden caster sugar
• 6 tablespoon(s) runny honey
• 2 tablespoon(s) lemon juice
• 1 teaspoon(s) cardamom seeds, ground
• 2 tablespoon(s) orange flower water

Method

1. Preheat the oven to 180ºC/ 160ºC fan/Gas 4. Lightly brush a 25cm (10in) square, deep baking tray with some of the melted butter. Place a filo sheet in the bottom of the baking tray, brush with butter, then place another sheet on top and repeat, brushing with butter, to use up half of the filo sheets.
2. In a bowl, mix the pistachio nuts (reserving a few) with 2tbsp of the sugar. Spread over the filo in an even layer. Brush one sheet of filo with butter, then place it, butter-side down, onto the layer of nuts. Brush the top of the filo sheet with butter, then repeat with the remaining sheets, buttering each one. Using a sharp knife, score the top of the filo stack to make 16 squares. Place in the oven and bake for about 30 minutes or until golden.
3. Meanwhile, place the remaining sugar, 200ml (7fl oz) water, the honey, lemon juice, cardamom seeds and orange flower water in a pan over a medium heat and bring to the boil. Reduce heat and simmer for 8-10 minutes, or until just thickened to a syrup. Pour the warm syrup over the baklava, sprinkle with the reserved pistachios and leave to cool. Cut into squares and serve.

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