Baklava with Rose, Cardamom and Pistachio or Orange, Cinnamon, Walnut and Almond

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 225g/8oz granulated sugar
• 2 tbsp clear honey
• 1 tsp lemon juice
• 1 tbsp rose essence (or 2 tbsp rosewater
• 200g/7oz shelled pistachios
• 75g/2½oz icing sugar
• ½ tbsp ground cardamom
• 6 sheets ready-made filo pastry
• 75g/2½oz butter
• 225g8oz caster sugar
• 2 tbsp clear honey
• 1 tsp lemon juice
• 1 tbsp orange
• 100g/3½oz walnuts
• 100g/3½oz almonds
• 75g/2½oz icing sugar
• 1 tsp ground cinnamon
• 1 orange
• 3 tbsp crystallised ginger
• 6 sheets ready-made filo pastry
• 75g/2½oz butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat oven to 350°F (180°C). Melt the 75g/2½oz butter in the first portion and brush a 9-inch (23 cm) square baking pan with some of it. Melt the second 75g/2½oz butter separately for the second pan.

2. For the rose and pistachio pan, finely grind the 200g/7oz pistachios with the 75g/2½oz icing sugar and the ½ tbsp ground cardamom in a food processor.

3. For the orange and walnut pan, finely grind the 100g/3½oz walnuts and 100g/3½oz almonds with the second 75g/2½oz icing sugar, the 1 tsp ground cinnamon and the 3 tbsp crystallised ginger, chopped small.

4. Make the rose syrup: simmer the 225g/8oz granulated sugar with a splash of water until dissolved, then stir in the 2 tbsp honey, the 1 tsp lemon juice and the rose essence or rosewater. Cool.

5. Make the orange syrup: simmer the 225g/8oz caster sugar with a splash of water until dissolved, then stir in the second 2 tbsp honey, the second 1 tsp lemon juice, the 1 tbsp orange and the grated zest and juice of the 1 orange. Cool.

6. Layer 3 filo sheets in the first pan, brushing each with melted butter. Spread the pistachio mixture over them, then layer the remaining 3 buttered sheets on top.

7. Layer 3 buttered filo sheets in the second pan, spread the walnut and almond mixture over them, then top with the remaining 3 buttered sheets.

8. Cut both pans into diamonds or squares before baking. Bake for 25 to 30 minutes, until deep golden and crisp.

9. Spoon the cooled rose syrup over the pistachio pan and the orange syrup over the walnut pan while they are still hot. Let them soak for at least 30 minutes.

10. Dust with a little icing sugar if wanted and serve at room temperature. Cover any leftovers and keep them at room temperature for up to 2 days.