Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee. Serve after a mezze feast.


  • 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
  • 150g/5oz unsalted butter, plus extra for greasing
  • 200g/7oz mixed pistachios and walnuts, roughly chopped
  • 2 tbsp granulated sugar
  • 1 tsp ground cardamom

For the syrup

  • 300g/10½fl oz granulated sugar
  • 250ml/9fl oz water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom water