Ingredients

125g ground almonds

300g pistachios, chopped in a food processor (some roughly, some finely)

1 lemon, finely zested and juiced, plus 4 broad strips of zest

500g granulated sugar, plus 3 tbsp

200g butter, melted, plus extra for the tin

2 x 250g packs of filo pastry (you won’t use all the sheets)

About 2 tsp rosewater (add to taste as brands vary in strength)

Handful of pink rose petals, unsprayed (optional)

Instructions

Step 1: Mix the ground almonds and chopped pistachios in a bowl, reserving 3 tablespoons of the pistachios for garnish. Stir in the finely grated lemon zest, 3 tablespoons of sugar, and 5 tablespoons of melted butter until well combined.

Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter a 30 x 20cm roasting or baking tin.

Step 3: Cut the filo sheets to fit your tin. Place one sheet of filo in the tin and brush with melted butter. Repeat with a total of 6 sheets, buttering each layer.

Step 4: Spread the nut mixture evenly on top of the filo base, pressing down gently with the back of a spoon to compact it like a biscuit base.

Step 5: Layer 8 more sheets of filo on top of the nut mixture, buttering each sheet as you add it.

Step 6: Using a sharp knife, carefully cut a diamond trellis pattern on the top layers of filo. Bake in the preheated oven for 1 hour or until golden brown.

Step 7: While the baklava bakes, make the syrup. Combine the sugar, lemon juice, and lemon zest strips in a saucepan with 250ml water. Bring to a boil, stirring to dissolve the sugar, then reduce the heat and simmer for 10 minutes until syrupy.

Step 8: Remove the lemon zest strips from the syrup and stir in rosewater to taste.

Step 9: As soon as the baklava is out of the oven and still warm, pour the syrup carefully over the pastry. Return the baklava to the oven for an additional 5 minutes.

Step 10: Sprinkle the reserved pistachios over the top and allow the baklava to cool completely, preferably overnight, so it can absorb all the syrup.

Step 11: If desired, scatter small torn pieces of unsprayed pink rose petals over the baklava just before serving for a delicate floral finish.

Tips & Variations

Use a sharp knife for cutting the filo to achieve clean diamond shapes without tearing the pastry.

Adjust the amount of rosewater carefully, as different brands vary greatly in strength; start with less and add more if needed.

For added texture, try mixing in finely chopped pistachios with a few toasted almonds into the nut mixture.

Store any leftover baklava in an airtight container at room temperature to keep the filo crisp.

FAQs

Can I use other nuts instead of pistachios and almonds?

Yes, you can substitute walnuts, hazelnuts, or pecans depending on what you have on hand, but pistachios and almonds provide the traditional flavor and texture associated with this baklava.

Is it necessary to use rosewater?

Rosewater adds a unique floral aroma that enhances the dessert’s flavor, but if you don’t have it, you can omit it or replace with a small amount of orange blossom water for a different but equally lovely fragrance.