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1
In a food processor, pulse the nuts until they are ground.
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2
Add the bacon, sugar and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.
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3
Begin layering the baklava: brush a Swiss roll tin or baking tray with sides, generously with the melted butter.
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4
Unroll the filo pastry and cover the sheets with a piece of cling film and a clean, damp tea towel.
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5
This keeps the sheets from drying out while you are layering the baklava.
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6
Read the packet for detailed handling instructions.
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7
Place a sheet of filo in the tin and brush it with melted butter.
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8
Repeat with 6 more sheets of filo pastry and butter for a total of 7 sheets.
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9
You do not have to cover every last inch of the filo with butter, but try and have it evenly dispersed between all of the layers.
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10
Spread about 50g of the nut mixture evenly over the filo.
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11
Top the nuts with two more buttered sheets of filo.
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12
Continue sprinkling with another 50g of the nut mixture adding two sheets of buttered filo until all of the nut mixture is used.
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13
Top with a final layer of 7 buttered filo sheets.
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14
Use a sharp knife to cut the uncooked baklava into 24 diamond shapes.
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15
Bake the baklava until it is brown and crisp, 3035 minutes.
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16
While the baklava is baking, combine the water, sugar and honey in a saucepan.
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17
Gradually heat the mixture until the sugar dissolves.
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18
Add the cinnamon stick and bring the mixture to the boil.
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19
Reduce the heat slightly and simmer for 2530 minutes.
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20
Remove the pan from the heat, add the orange flower water and cool slightly.
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21
Pour the syrup evenly over the baklava as soon as it comes out of the oven.
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22
Make sure you get the syrup in every crack and crevice.
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23
Leave to soak for several hours.
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24
Serve at room temperature and store leftovers in the fridge.
