Baklava with almonds and pistachio flavouring

Preparation:

Syrup:

1. Bring the caster sugar, water, orange blossom water and lemon juice (previously squeezed) to the boil in a saucepan over high heat and cook for 5 minutes.

2. Once ready reserve your syrup.

For the baklava:

1. Preheat the oven to 200°C

2. Blend the almonds to a coarse powder.

3. Place the powder in a container, then add the orange blossom water, the liquid honey and the natural pistachio flavouring.

4. Mix until you have a non-sticky paste, then add the cinnamon and stir again. Set aside.

5. Melt butter in a skillet over medium heat. Using a spoon, remove the fat from the surface of the melted butter to clarify it.

6. When the butter is clear, brush the pan with half of the filo pastry sheets.

7. Lay them on top of each other in the buttered pan, turning each sheet a quarter turn so that it overflows the pan.

8. Spoon the pistachio paste evenly over the top of the buttered filo pastry sheets.

9. Fold the edges of the filo pastry sheets over the pistachio paste and coat the remaining filo pastry sheets with the clarified butter.

10. Layer the filo sheets on top of the pistachio dough in the buttered pan, always turning each sheet a quarter turn so that it overflows the pan.

11. Fold the edges of the filo pastry sheets underneath the whole, inside the pan and re-coat the surface with clarified butter, then slice into squares or diamonds.

12. Bake in the oven for 25 to 30 minutes.

13. When removed from the oven, pour the syrup over the baklawas.

14. Let cool to room temperature, then serve.

Enjoy!