Layers of filo pastry, almonds and pistachio drizzled with a honey and orangle flower water syrup.
Preheat the oven to 180°C. Spread the almonds, walnuts and pistachio nuts on to a baking sheet, transfer to the oven and cook for 6 minutes until golden brown.
Place the nuts, sugar and orange flower water in a blender and blitz to coarse consistency. Melt the butter over a medium heat. Add the melted butter and cinnamon to the mixture.
Cut the fill pastry sheets into equal sized pieces. Place one sheet of pastry on to a lined baking tray, brush with melted butter. Repeat two more times to give a layer of pastry 3 sheets thick. Next, spread the nut mixture over the pastry. Top with another two sheets of pastry then another layer of nuts, repeat once more to give 3 layers of nut mixture. Top with 3 layers of pastry.
Transfer to the oven and bake for 15 minutes. Remove from the oven and allow to rest in the fridge.
Cut the baklava into small rectangle or diamond shapes. Top each piece of baklava with a whole pistachio or almond.
Heat the honey with a few drops of orange flower water. Once warm, pour the honey over the baklava and allow to soak in.
Serve the baklava cold.
«Once cooked, allow this recipe for at least 3 hours - this will ensure that it is well set.»