Preheat the oven to 180°C. Spread the almonds on to a baking sheet, transfer to the oven and cook for 6 minutes until golden brown.
Place the almonds, pistachios, sugar and 20ml of orange flower water in a blender and blitz to breadcrumb consistency. Melt the butter over a medium heat. Add the melted butter and cinnamon to the mixture.
Cut the puff pastry into two equal sized pieces. Place one sheet of pastry on to a lined baking tray and cover with the nut mixture. Cover with the second sheet of puff pastry and chill for 30 minutes.
Preheat the oven to 180°C.
Cut the baklava into small rectangle or diamond shapes. Top each piece of baklava with a whole pistachio or almond.
Mix the egg yolk with a little water then brush over the baklava. Transfer to the oven and cook for 20 minutes or until the pastry is golden.
Heat the honey with the remaining orange flour water. Once warm, pour the honey over the baklava and allow to soak in.
Serve the baklava cold.
«Make this baklava using your favourite nut combinations - almond and walnut, almond and hazelnut...»
A sweet and sticky dessert of puff pastry filled with almond and pistachio coated with a honey and orange blossom syrup.