Baklava

Part One; Syrup

(Can be done up to a day in advance)

Step One 

Stir the sugar and water together in a saucepan (don't use non-stick for this)

Step Two 

Place the pan on a high heat until the sugary water turns clear

Boil for 5 minutes without stiring

Step Three

Add the tangering juice and boil for another 30 seconds

Step Four

Take the syrup off the stove, stir in the orange blossom water 

Step Five

Decant into a heat proof container, and put straight into the fridge to cool for at least half an hour before continuing

Part Two

Step One

Blend the almonds, cinnamon, orange blossom water and sugar together in a food processor until a coarse mixture has formed

Step Two

Preheat the oven to 160°C 

Grease a large, shallow baking tray (about 4-5cm deep)

Step Three

Melt the butter and combine with the oil

Step Four 

Place a sheet of filo pastry on the tray and brush with butter, folding or adding to the sheet of pastry so that it lines the whole base of the tray. Continue until you have used half of the pastry

Step Five 

Spread the almond mixture over the pastry making sure to get an even layer on the whole tray

Step Six

Layer the remainder of the pastry as before. Try not to press it down - this keeps the baklava light and fluffy

Step Seven

Cut or fold the final sheet of pastry so that it fits the tray as neatly as possible, lay it over the top and lightly brush with butter

Step Eight 

Using a sharp knife, slice into triangles

Step Nine

Bake for 40-50 minutes, until the pastry is cooked through and a light golden brown

Step Ten

Slowly pour the cold syrup over the hot baklava as soon as it comes out of oven