INGREDIENTS

• 300g honey


• 300g water


• 300g caster sugar


• 2 cinnamon quills


• 1orange, zested


• 1/2vanilla pod, scraped


• 150gpistachio nuts, chopped into small pieces


• 350g walnuts, chopped into small pieces


• 2 tbspsemolina


• 1 tspsalt


• 300mlextra virgin olive oil


• 14sheets filo pastry (1 pkt)


•  cloves for studding

METHOD

1Place honey, water, sugar, cinnamon quills, orange zest and vanilla into a saucepan. Simmer for 5 minutes before straining and chilling

2Combine pistachios, walnuts, semolina and cinnamon and mix well

3Brush a baking dish (350 x 250 mm with olive oil and lay down 7 sheets of filo pastry, brushing between each layer

4Sprinkle evenly with a layer of nut mixture, top with pastry sheet, brush with olive oil

5Repeat this process until all the mixture is used up, ensuring that you press between each layer to keep an even surface

6Top with remaining pastry sheets, brushing between each layer. Allow to set in fridge

7Cut baklava into 12 pieces and insert a clove in the centre of each piece

8Bake at 170° until golden brown and pour cold syrup straight over the hot baklava so it penetrates

9Leave to cool at room temperature