Honey orange-blossom baklava

Method

• 1
  Preheat oven to 180°C. Spread hazelnuts on an oven tray. Roast in preheated oven for 8-10 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Spread the walnuts, almonds and pistachios on an oven tray and roast for 5-7 minutes or until toasted. Remove from heat. Place the hazelnuts, walnuts, almonds and pistachios in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Add the sugar, orange rind, cinnamon and cardamom and stir to combine.
• 2
  Grease a 23cm square cake pan. Place a filo sheet on a clean work surface and brush with a little butter. Continue layering with another 3 sheets of filo and butter. Fold in half to form a square. Trim edges to fit in the base of the prepared pan. Spoon over half the hazelnut mixture. Repeat process with half the remaining filo sheets and butter. Continue layering with filo sheets and remaining pistachio mixture. Finish layering with remaining filo sheets and butter. Use a small sharp knife to cut baklava into diamond shapes. Bake in preheated oven for 30 minutes or until golden brown. Remove from oven.
• 3
  Meanwhile, to make the honey orange-blossom syrup, combine sugar, honey, water and cinnamon in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 minutes or until syrup thickens slightly. Remove from heat. Add the orange-blossom water.
• 4
  While baklava is hot, pour over hot syrup. Set aside for 1 hour to cool completely. Store in an airtight container for up to one week.