This Middle Eastern favourite is a very rich treat using nuts and spices and doused in a fragrant citrus syrup. Orange blossom water adds a wonderful perfume and is available at food stores.
70g pistachio nuts
70g macadamia nuts
1 tsp cinnamon
1 tsp cardamom
½ cup sugar
1 tbsp orange zest
12 sheets filo pastry
180g butter, melted
FOR THE SYRUP
¼ cup honey
¼ cup water
¼ cup orange juice
1 tbsp orange blossom water (optional)
Preheat the oven to 180ºC. In the food processor, combine nuts, spices and sugar, and pulse to make fine crumbs, then add the orange zest.
Brush each sheet of filo generously with the melted butter and sprinkle with 1 tbsp of the nut mixture.
Fold the sheet in half to enclose the mixture, then arrange in a baking tin or ovenproof dish of the same size. Repeat with remaining filo and nut mixture. Press the top layer down firmly and cut into a diamond pattern. Bake for 30 minutes until golden.
Simmer syrup ingredients for about 5 minutes and spoon it over the filo. Set aside to soak.