1 pkt filo pastry
150g unsalted butter, plus extra for greasing
200g mixed roughly chopped and lightly roasted
2 tbsp sugar
1 tsp ground cardamom
For the syrup
1 cup sugar
2/3 cup water
1 tbsp lemon juice
1 tbsp orange blossom water(or rose water)
Preheat the oven to 180C
Grease a baking tray with butter.
Melt the remaining butter in a saucepan over low heat or in a microwave.
Lay half filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
In a bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
Layer the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
Bake in the preheated oven for approximately 20 minutes, then decrease the temperature to 150C and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Remove and allow to cool slightly.
Heat syrup ingredients in a saucepan over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
Prepared, tried and tested by: Preshana Singh
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