Baklava with honey and rosewater

	•	Ingredients
	•	125g pistachios, roasted
	•	200g (2 cups) walnuts, roasted
	•	300g whole blanched almonds, roasted
	•	Finely grated zest and juice of 1/2 lemon
	•	1 teaspoon ground cinnamon
	•	150g caster sugar
	•	125g butter, melted
	•	375g packet fresh filo pastry (see note), sheets trimmed to tin size
	•	125g honey
	•	1 cinnamon quill
	•	1 teaspoon rosewater
Finely chop 25g pistachios and reserve. Process remaining nuts in a food processor until finely chopped, then combine with lemon zest, ground cinnamon and 50g sugar.
Preheat oven to 190°C. Brush a 5cm deep, 25cm square cake tin with butter, then use the remaining butter to brush each sheet of filo before you layer it. Layer 8 filo sheets in tin, scatter with a third of the nut mixture and top with 3 filo sheets. Repeat with another third of nut mixture and 3 filo sheets, then finish with remaining nut mixture and 8 filo sheets. Using a sharp knife, score top pastry layers into 24 rectangles, then bake for 30 minutes or until golden.
Meanwhile, combine remaining sugar, honey, cinnamon quill, lemon juice and 100ml water in a saucepan, stir over medium heat until sugar dissolves, then simmer for 5 minutes.
Cool, discard cinnamon quill, stir in rosewater, then pour over hot baklava. Scatter baklava with reserved pistachios, leave to cool, then cut into rectangles following scored cuts. For small square pieces, halve rectangles.