PREPARATION
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- Pulse dried fruit into small pieces in a food processor or by hand. Add the caster sugar, 2 tablespoons of orange blossom water and 100g of melted butter.
- Preheat the oven to 200°C (gas setpoint 6-7), then melt the remaining 50 grams of butter.
- Cut 5 sheets of filo pastry to fit the baking dish (keep the others in a damp paper towel to keep them from drying out). Brush the sheets with butter one at a time and arrange them on the bottom of the pan. Pour half of the dried fruit mixture. Arrange the other 5 buttered sheets, then the remaining filling.
- Cut and brush the remaining 5 sheets with butter and arrange them on top of the second layer of filling. Sprinkle with cinnamon. With a knife, cut squares or diamonds along the length of the baklava. Place in the oven for about twenty minutes, the time needed to brown the phyllo pastry.
- Heat the honey and 2 tablespoons of orange blossom in a saucepan. Pour the hot honey over the baklava. Leave to cool and dry at least a day before serving.
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In the end
Cut the baklava into slices and enjoy.
