When my Algerian childminder told me how easy these honey-drenched treats are to make, I have to admit, I didn't believe her, but they really are child's play to put together. It was a great way of testing out the Orange Blossom Water that Nielsen Massey had sent me through too.
cooking mist or extra 50g butter
4tbsp orange blossom water or orange extract
200g runny honey
15 sheets of filo pastry
Blitz the nuts in a food processor until they're quite smooth but with some crunch left in them, then add the sugar, half of the orange blossom water and 100g of melted butter.
Preheat the oven to 200°C. Spray a rectangular ovenproof dish (about 25 x 30cm) with cooking mist.
Cut the sheets of filo pastry to the dimensions of the dish. Take 5 sheets, spray each one with cooking mist or brush with melted butter and pile them up in the dish. Top with half of the nut mixture. Repeat with 5 more sheets and the other half of the nuts, then the final 5 sheets.
Sprinkle with cinnamon and mark out squares on the final layer of filo (you can use them as a guide for cutting later). Put in the oven for 20 minutes until the filo has gone golden brown.
Heat the honey and the remaining orange blossom water in a little saucepan, then drizzle over the baklava.
These should be left to chill and dry out slightly for at least 24 hours (which is the only hard part of the recipe !)
Linking up with Food of the World which is focusing on Turkish food
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