Ingredients: 375g store bought filo sheets, 375g ghee (clarified butter) melted, 200g almonds, 200g walnuts, 40g caster sugar, 40g plain flour, ground cinnamon & nutmeg to taste. Syrup: 450g caster sugar, 150g water, 50g orange juice, 25g lemon juice, peel of one lemon and one orange, 2 cinnamon sticks, 50mls rose water.

Method: Briefly blend nuts until roughly chopped, combine with flour, sugar, cinnamon, nutmeg and some ghee to make a crumbly mixture. Line a ghee brushed tray with 15 sheets of filo pastry, brushing between every layer lightly with more ghee. Place the nut mixture in the tray, spread evenly and then place remaining filo sheets on top brushing between every layer with ghee. Cut the top of the pastry to desired shape, I often make diamonds or squares and pour over some more ghee. Bake at 150c for 60-90 minutes until golden brown. To make syrup: Combine all ingredients together (except rose water) and boil for 2 minutes, remove from heat, then add rose water. Pour 200 grams of hot syrup over hot baklava, leave to absorb. Once cooled can be stored in an airtight container, in or out of the fridge. Can’t say I’ve tried freezing. Note: All recipes for me are general guidelines, you have different nuts, you like different spices, you want less sugar or ghee? Play around with it, sometimes people like less or more colour on baking. Enjoy!