Baklava

Method

Preheat the oven to 170°C and butter a 23cm x 33cm baking tin. Mix the chopped walnuts and pistachios with cinnamon, cloves and sugar in a bowl. Layer six filo sheets in the tin, brushing each with melted butter, then spread a thin layer of nut mixture over the top. Continue alternating filo and nut layers, finishing with six filo sheets brushed with butter. Using a sharp knife, cut the baklava into 24 diamond or square pieces. Bake for 50-60 minutes until golden brown. Meanwhile, heat the honey, water, lemon juice and orange zest in a saucepan until steaming, then simmer for 10 minutes. Pour the warm syrup evenly over the hot baklava immediately after removing from the oven and allow it to cool completely before serving.