Recipe: Baklava with pistachios and orange flower water syrup

Makes 12

1 20 x 30cm slice tin
1 1/2 cups pistachios
1/2 cup almonds
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp finely grated orange zest
150g butter, melted
12 sheets of filo pastry

Orange blossom syrup
3/4 cup caster sugar
1/3 cup water
1 Tbs lemon juice
3 tsp orange blossom water
Yoghurt to serve

1 Finely chop the nuts and add to the cinnamon, cloves and orange zest.

2 Preheat the oven to 170C.Brush the baking dish with a little of the melted butter then brush each sheet of pastry with butter and a sprinkle of the nuts.

3 Cover with the final layer of pastry, brush with butter then bake for 40 minutes or until golden.

4 To make the syrup; simmer the sugar, water, lemon juice and orange blossom water together for 5 minutes. Pour over the baklava, return to the oven for a further 10 minutes then let cool before slicing and serving with yoghurt.