- 125 g (4 ounces) blanched almonds,
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice (1/8 teaspoon each of nutmeg, clove, allspice, and ginger)
- 2 tablespoons caster sugar
- 12 Sheets Store bought filo pastry
-125 g(4 ounces) unsalted butter, melted
For the lemon and honey syrup,
- grated rind and juice of 2 lemons (can reduce according to your taste)
- 250 g (8 ounces) clear honey
- 150 ml(1/4 pint) water
Step 1: Put the pistachio nuts, almonds and spices in a food processor and pulse briefly until the nuts are coarsely ground. Stir in the sugar. Lightly oil a 20 x 30 cm (8 x 12 inch) cake tin. Cut the sheets of filo pastry in half crossway's so that they are about the same size as the tin (OR if the sheets are small, just keep the tin over the sheets and keeping the correct measurement of the tin, trim off the extra sides using a sharp serrated knife. the extra pieces could be used in the recipe for layering.)
Step 2: Brush 1 sheet with melted butter and press it into the tin. Continue to brush and layer the sheets until half remain(about 5 sheets). Scatter over half of the nut mixture and then top with another 2 sheets brushing each with melted butter. Then scatter the other half of the nut mixture and the remaining pastry, brushing each sheet with melted butter as you go. You can make anyways you like. The result wont be just the same.
Step 3: Use a sharp knife(serrated would do good) to score a diamond pattern into the pastry, cutting down to the base. Drizzle over any remaining butter and bake in a preheated oven, 180 deg C (350 deg F), Gas Mark 4, for 20 minutes. Reduce the temperature to 160 deg C( 325 deg F), Gas Mark 3, and bake for further 20-25 minutes until the pastry is crisp and golden.
Step 4: Meanwhile make the syrup: Put the lemon rind, juice, honey and water in a saucepan and heat gently until boiling. Simmer for 5 minutes and remove from heat. Pour the hot syrup over the baklava and leave to cool.