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Black sea baklava

Ingredients
50g hazelnuts

By: Allegra McEvedy

50g walnuts
Prep time: 35 min

100g caster sugar

Cook time: 40 min

3 tbsp orange flower water

Serves: 10

60g butter, melted

300g filo pastry
250g honey
2 large oranges, zested in
strips

Method
1. Preheat the oven to 180C/160C fan/gas 4.
2. Put both kinds of nuts in the food processor along with half
the sugar and pulse until finely chopped.
3. Tip it all into a bowl and stir in the orange blossom water to
make a smooth paste.
4. Brush a 20cm x 30cm x 7cm tin with melted butter. If
necessary, cut the filo pastry into 12 sheets that will fit the tin.
5. Lay the first sheet of filo pastry into the greased tin. Each
layer should touch the sides of the tin, so use a bit of another
sheet as well if you need to.
6. Brush again with butter and lay another sheet of pastry on
top, taking care to push the sheets into the corners and up the
sides - if you have a lot of overhang, trim it off with a knife. Do
the same with another three sheets, so you have 5 layers.
Brush with melted butter.
7. Spread half the nut mixture onto the pastry, then use the
back of a spoon to even it out and compress it.

8. Cover the nut paste with another five sheets filo pastry and
melted butter in alternate layers, then spread over the rest of
the nutty paste.
9. Add another five layers of filo pastry, each brushed with
melted butter.
10. Use a sharp knife to cut diagonal lines in the pastry so you
end up with the classic diamond-shaped pieces.
11. Bake in the oven for around 35-40 minutes, until golden
brown.
12. When the baklava goes in the oven, put the rest of the
sugar, honey and 100 ml water in a small saucepan and bring
to the boil.
13. Drop the orange zest strands into the mixture. Turn the
heat down and simmer until reduced by just over half and the
zest is translucent.
14. Strain through a sieve. Separate the orange zest strands
with a fork so theyre not all in one sticky clump.
15. When the baklava is ready but still hot, spoon the syrup
over and let it soak in for a minute before topping each piece
with strands of the sticky zest.
16. Serve at room temperature.