Super easy baklava

John's version of this syrup-soaked pastry is gently spiced with cinnamon, and has a blend of almonds, pistachios and chocolate chips!

Makes approx. 24 pieces

Ingredients

200g caster sugar100ml water300g of blanched almonds, roughly chopped 300 g pistachios, roughly chopped1tsp ground cinnamon60g dark chocolate chips1-3 capfuls orange blossom water1-2 tsp vanilla bean extract 125g of unsalted butter12 sheets of filo pastry

Method

  • Preheat the oven 180c.

  • Add the sugar and water to a small saucepan and heat gently until the sugar dissolves.

  • Bring to a rolling boil for around 5 minutes, stirring gently until thickened. Add a little water if too thick. Leave to cool.

  • Add the chopped nuts to a small tray and roast until golden.

  • Drop all of the nuts, half the syrup, the cinnamon and chocolate chips into a bowl and stir until well combined. 

  • Use a little butter to grease a 15 x 10 inch baking tray. Melt the rest of the butter and keep warm.

  • To assemble, brush the first sheet of filo pastry with butter, fold in half and add to the baking tray. Repeat until there are 6 layers on the bottom.

  • Spread the nut mix evenly over the pastry, then top with another sheet of folded filo and butter. Repeat until there are 4 layers across the top. Tuck in the corners to make sure that the top is completely covered and top with any extra butter.

  • Leave in the fridge to set for around 10 minutes.

  • Cut into neat triangles using a sharp knife and then bake for 20-25 minutes at 180, until the top is lightly golden and crispy.

  • Add the orange blossom and vanilla bean extract to your remaining syrup and combine. Heat gently if required.

  • Pour the syrup over the top of the cooked baklava and leave to cool slightly before serving.