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1
Shell 200g pistachios and blend in blender until finely chopped.
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2
Peel 200g almonds and blend in blender until finely chopped also.
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3
(almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away).
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4
In a large bowl, mix the chopped almonds and pistachios together with 2 Tbsp caster sugar, 1 Tbsp rose water and 1 Tbsp orange blossom water.
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5
Cover and set aside.
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6
Syrup: In a large saucepan, add 300ml water until boiling.
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7
Add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes.
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8
Add 1 Tbsp rose water and !
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9
tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved.
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10
Remove from heat and allow to cool whilst preparing and cooking the Baklava.
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11
Take a medium sized glass baking dish and grease with butter.
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12
Lay 1 sheet fillo pastry on top.
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13
Melt 250g butter in a pan.
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14
Brush 1 Tbsp onto pastry (use more if needed).
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15
Layer another sheet of pastry on top then again brush with butter.
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16
Do this until 1/2 of the pastry has been used.
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17
Uncover prepared nut mixture and pour on top of the pastry layers.
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18
Layer sheet of pastry on top of the mixture and brush with butter.
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19
Repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!
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20
).
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21
Cut diamond or square pattern into the pastry layers with a knife.
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22
Bake for 20mins at 180c.
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23
Increase temperature to 220c for 15mins until the pastry is golden brown.
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24
Once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed.
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25
Allow to cool, then enjoy!
