Baklava with pistachios

Instructions

1. Set aside 2 tablespoons of the pistachios for decoration. Place the reminder in a bowl with the walnuts 25 grams of the sugar and cinnamon and cloves. Stir to mix.
2. Preheat the oven to 180°C. Lay a dump kitchen towel on the work surface, unroll the filo sheets on it, and cover with a second damp towel. Melt the butter in a small saucepan.
3. Brush a deep sided 30 to 25 cm baking tray with the little butter. Cut the filo sheets to the size of a tray. Take a sheet filo and line the tray with it, folding over one end to fit.
4. Brush filo with the butter and gently press into the corners and side of the tin. Lay another sheet on top brush with butter and press into the tin as before. Continue layering and battering each sheet, until 1/3 has been used. Scatter half the filling over the top sheet.
5. Layer another third of the filo sheets as before, then sprinkle the remaining nut filling over it. Layer the remaining sheets in the same manner. Trim off the excess with the knife. Brush with butter and pour any remaining butter on top. With a small knife cut diagonal lines, 1cm deep and the fellow to mark out four centimeters diamond shapes. Do not press down when cutting.
6. Bake on a low shelf for 1 ¼ to and 1 ½ hours until golden and a skewer inserted in the center for 30 seconds come out clean.
7. For the syrup, place the remaining sugar and 125 ml cold water in a pan and heat until dissolved, stirring occasionally. Pour in the honey and stir to mix. Boil for about 25 minutes without stirring, until the syrup reaches the softball stage, 115°C on a sugar thermometer. To test the syrup without a thermometer take the pan off the heat and dip a teaspoon in the hot syrup let the syrup cool for a few seconds then stick a little between your finger and thumb a soft ball should form.
8. Remove the syrup from the heat and let it cool to a lukewarm. Had the lemon juice and orange blossom water remove the tin from the oven and to mediate poured the syrup over the pastries.
9. With a sharp knife capital down with the marked lines almost to the bottom. Let the pastries cool then cut through the marked lines completely carefully laid out the pastries with a palette knife and to range the dessert plates. Sprinkle the top of each pastry with the reserved pistachios.

• Servings : 12
• Ready in : 150 Minutes
• Course : Dessert and Snacks
• Recipe Type : Christmas Recipes, Finger foods, recipes for winter
• Ingredient : Butter, Cinnamon, Clove seeds, Fine pastry sheets, Ground cinnamon, Honey, Lemon juice, Orange juice, Pistachios, Walnuts