Simple baklava

Layer with nuts and drizzle with honey to make this wonderfully sticky Middle Eastern treat.

• 250g slivered pistachios
• 1 cup (120g) chopped walnuts, toasted
• 100g pine nuts, toasted
• 1/2 cup (110g) caster sugar
• Grated zest of 1 orange
• 1 tablespoon orange blossom water (see note)
• 125g unsalted butter, softened
• 4 sheets filo pastry
• Warmed honey and icing sugar, to serve

1. Step 1

   Preheat the oven to 180°C. Line two 15cm x 8cm x 5cm mini terrines or a 1-litre loaf pan with baking paper.

2. Step 2

   Place nuts, sugar, orange zest, orange blossom water and 80g butter in a bowl and mix well to combine.

3. Step 3

   Melt remaining butter, then cool slightly.

4. Step 4

   Cut the filo sheets into strips to fit the terrine or pan, then keep covered with a damp tea towel while you work.

5. Step 5

   Place 4 filo pieces in the base of a terrine or loaf pan, brushing a little melted butter between each piece. Brush top with butter, then spread over about 2 teaspoons nut mixture. Repeat with filo, nuts and butter to form 3 layers, finishing with a final layer of filo brushed with butter. Repeat with remaining terrine if using.

6. Step 6

   Bake for 20 minutes (30 minutes for a 1L pan) or until golden. Cool in pans for 15minutes, then turn out. Dust with icing sugar and drizzle with honey just before serving, then slice.

Orange blossom water is available from gourmet and Middle Eastern food shops.