Baklava with almonds and pistachio flavouring

Preparation:

The syrup :

1. Bring the caster sugar, water, orange blossom water and lemon juice (previously squeezed) to the boil in a saucepan over high heat and cook for 5 minutes.

2. Once ready, reserve your syrup.

For the baklava:

1. Preheat the oven to 200°C

2. Blend the almonds to a coarse powder.

3. Place the powder in a bowl, then add the orange blossom water, liquid honey and natural pistachio flavouring.

4. Mix everything together until you have a non-sticky paste, then add the cinnamon and stir again. Set aside.

5. Melt the butter in a pan over medium heat. Using a spoon, skim off the fat from the surface of the melted butter to clarify it.

6. When the butter is clear, brush it into the pan along with half the sheets of filo pastry.

7. Lay them on top of each other in the buttered pan, turning each sheet a quarter turn so that it overflows the pan.

8. Spoon the pistachio paste evenly over the top of the buttered filo pastry sheets.

9. Fold the edges of the filo pastry sheets over the pistachio paste and coat the remaining filo pastry sheets with the clarified butter.

10. Lay the sheets on top of each other on the pistachio pastry in the buttered tin, always turning each sheet a quarter turn so that it overflows the tin.

11. Fold the edges of the filo pastry sheets underneath the whole, inside the tin and re-coat the surface with clarified butter, then slice into squares or diamonds.

12. Bake in the oven for 25 to 30 minutes.

13. After removing from the oven, pour the syrup over the baklawas.

14. Let cool to room temperature, then serve.

Enjoy!