2 tsp ground cardamom
1 tsp cinnamon
1 tsp nutmeg
Filo x 14 sheets
150g unsalted butter, melted
2 tbsp honey
1 tsp rose water essence
1 orange, zest (to garnish)
1. Start with syrup. Put the sugar, water and honey in a pan to dissolve on a low heat then simmer until it reaches a thin syrup consistency, thick enough to coat the back of a spoon. Add the rose water and leave to cool.
2. Preheat the oven to 200C/160C fan/gas mark 4. Take the filo pastry out of the fridge, allowing it to come to room temperature.
3. Pulse the nuts and spices in a processor so they are finely chopped and mix through with the spices.
4. Unwrap the filo and as your working, keep the rest of the filo sheets covered with a damp (but not wet) tea towel to prevent them from drying out.
5. Brush some of the melted butter over the base of a large baking tray. Trim the filo sheets to fit the size of your tray. Lay out 4 sheets of filo over the base, brushing the melted butter between each one. Overlap or fold over the sides where necessary to fit in the tray. Scatter the spiced nut mixture over every 4th layer and repeat until you have used up all the filo and nut mix (you should have about 2 layers of nuts) to cover with a final layer of 6 filo. Brush the top layer all over with butter.
6. Using a sharp cerrated knife, slice the filo into diagonal squares and place in the oven for 25 minutes until deep golden and crispy all over.
7. Leave to cool slightly, then drizzle some of the cold syrup over the hot baklava. Wait a few minutes as it soaks through the layers before pouring over the rest. Sprinkle over the orange zest and leave to cool completely and the syrup to soak in.
8. When cooled, slice through the previous knife cuts to separate the pieces and serve.