Pistachio, walnut and chocolate baklava

MAKES 36 PREP AND COOK TIME 1 HOUR 10

MINUTES (+ STANDING TIME) 12 sheets fillo pastry

120g unsalted butter, melted 2 tablespoons finely chopped pistachios

PISTACHIO & WALNUT FILLING

1 ½ cups (210g) pistachios

2 cups (200g) walnuts

200g dark chocolate, chopped coarsely

⅓ cup (75g) caster sugar

2 teaspoons ground cinnamon 1 ½ tablespoons finely grated orange rind

HONEY SYRUP

1 medium (240g) orange 1 ½ cups (330g) caster sugar 1 ½ cups (375ml) water ½ cup (175g) honey ⅓ cup (80ml) orange juice

1 Preheat oven to 190°C (170°C fan-forced). Grease a 22cm x 40cm x 2.5cm oven tray; line with baking paper.

2 PISTACHIO AND WALNUT FILLING Spread pistachios and walnuts on an oven tray; roast in a 180°C (160°C fan-forced) oven for 5 minutes or until nuts are golden brown (stir nuts once during roasting for even cooking). Cool completely. Process nuts with remaining ingredients until finely chopped.

3 Layer three pastry sheets, brushing each with a little of the butter. Keep remaining sheets covered with baking paper and topped with a clean, damp tea towel to prevent drying out. Spread a quarter of the filling over pastry, leaving a 3cm border along both long sides. Starting at one long side, roll up pastry to form a log. Place log on oven tray, brush with butter. Repeat with remaining pastry, butter and filling.

4 Bake baklava for 20 minutes or until golden.

5 HONEY SYRUP Remove rind from orange into long thin strips with a zester. Stir rind, sugar, the water and honey in a small saucepan, over medium heat, without boiling, until sugar dissolves. Bring to a simmer; cook for 10 minutes or until syrup is thickened slightly. Stir in juice.

6 Stand baklava on tray for 5 minutes to cool slightly. Using a small sharp knife, cut each log, on the diagonal, into nine 2cm wide pieces in the tray. Pour hot syrup over baklava; stand for 3 hours or until syrup is absorbed. Serve topped with chopped pistachios.

Not suitable to freeze or microwave.