Step 1

Pulse all nuts, sugar and spices together in a food processor until the nuts are finely chopped. Alternatively chop nuts by hand and stir in the sugar and spices. Transfer to a bowl and set to one side.

Step 2

Make sure your filo pastry has been left out to temper for the amount of time stated on the package. Remove from the plastic wrap and cut the sheets to the same size as the dish. Place a damp tea towel on top of the filo pastry.

Step 3

Grease a 9″ x 12″ x 2″ baking dish with melted butter/oil then place a sheet of filo on top, grease then layer with another sheet until 10 sheets have been used in total.

Step 4

Place half of the nut mixture on top and spread evenly then repeat layering and buttering another 6 sheets of filo before spreading over the remaining nut mixture.

Step 5

Layer and butter another 10 sheets, using offcuts if needed. Using a sharp knife cut the pastry all the way through to the bottom to create diamond shapes.

Step 6

Insert the cooking pot into the unit and close the lid. Select BAKE, set the temperature to 160°C, time to 55 minutes, and select START/STOP. When the unit beeps to signify the pre-heating cycle has ended place the baklava into the unit and close the lid. Bake until golden – this will likely take between 45 and 55 minutes.

Step 7

Whilst the baklava is baking prepare the syrup by combining all syrup ingredients, except for the rosewater and orange blossom water, into a heavy bottomed medium-sized pan. Boil for 10 minutes. Remove from the heat, add rosewater and orange blossom and leave to cool completely.

Step 8

Remove the baklava from the unit and leave to cool for 30 minutes. Strain the syrup and pour over the baklava. Leave for at least 1 hour in the fridge but preferably overnight to let the flavours sink in. Store in the refrigerator in an airtight container for up to 1 week.

Notes:

To make this recipe vegan make sure to opt for a vegan butter or coconut oil to grease the filo and agave nectar for the syrup.