- Grind the dried fruit in a food processor or by hand, without reducing it to a powder, into small pieces. Add the caster sugar, 2 tablespoons of orange blossom water and 100g of melted butter.
- Preheat the oven to 200°C (gas mark 6-7) then melt the remaining 50g of butter.
- Cut 5 sheets of filo pastry to the size of the dish (keep the others in a damp cloth to prevent them from drying out). Butter the sheets one by one, using a brush, and stack them at the bottom of the dish. Pour in half of the dried fruit mixture. Place 5 more buttered sheets on top, then the remaining filling.
- Cut and butter the remaining 5 sheets and stack them on top of the second layer of filling. Sprinkle with cinnamon. Using a knife, cut squares or diamonds across the entire depth of the baklava. Bake for about 20 minutes, until the filo pastry is golden.
- Heat the honey and 2 tablespoons of orange blossom water in a saucepan. Drizzle the hot honey over the baklava. Let it cool and dry for at least a full day before serving.
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To finish
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