PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 24
6 sheets filo pastry 60g butter, melted
¾ cup (100g) shelled pistachios
1 cup (100g) walnuts
100g dark chocolate, chopped
2 tablespoons caster sugar 1 tablespoon finely grated orange rind 1 teaspoon ground cinnamon
¾ cup (165g) caster sugar ¾ cup (180ml) water
¼ cup (90g) honey 2 tablespoons orange juice
1 Preheat oven to 190°C/170°C fan. Line a large oven tray with baking paper.
2 Make pistachio filling.
3 Layer three pastry sheets, brushing each with a little of the butter. Spread half the pistachio filling over pastry, leaving a 3cm border along both long sides. Starting at one long side, roll up pastry to form a log. Cut log in half. Place on oven tray, brush with butter. Repeat with remaining pastry, butter and filling.
4 Bake baklava for 20 minutes or until golden and crisp.
5 Meanwhile, make honey syrup.
6 Stand baklava on tray for 5 minutes to cool slightly. Cut each log into six pieces; place in a shallow heatproof dish just large enough to hold baklava. Pour hot syrup over baklava; stand for 3 hours, or until syrup is absorbed.
Place pistachios on an oven tray; roast in oven for 5 minutes or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.
Stir sugar, the water and honey in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to a simmer. Simmer, uncovered, for 10 minutes or until thickened slightly. Stir in juice.