Baklava with pistachios and orange flower water syrup
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|1½ cups||Pistachio nuts|
|1 tsp||Ground cinnamon|
|½ tsp||Ground cloves|
|2 tsp||Oranges, zest|
|150 g||Butter, melted|
|12 tbsp||Filo pastry|
Orange blossom syrup
- Finely chop the nuts and add to the cinnamon, cloves and orange zest.
- 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.
- Cover with the final layer of pastry, brush with butter then bake for 40 minutes or until golden.
- 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.
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