Apricot, orange and pistachio baklava with cinnamon syrup
Makes: 50-60Prepare & Cook:
300g butter, melted, plus extra for greasing
½ tsp spinneysFOOD Fine Cinnamon
4 cinnamon sticks
450g spinneysFOOD Caster Sugar
2 large oranges, unpeeled
seeds from 8 green cardamom pods
180g spinneysFOOD Honey
1 vanilla pod, split
800g dried apricots
300g slivered pistachios
12 filo pastry sheets, halved
Grease 2 x 21cm square cake tins. For the syrup, put the ground cinnamon, cinnamon sticks, 280g sugar and 280ml water in a large pan set over a medium-high heat. Bring to the boil, reduce the heat and simmer for 10 minutes, or until thick and glossy. Set aside.
Bring a saucepan of water to the boil. Add the oranges, reduce the heat to a simmer and cook for 45-50 minutes, until soft. Remove the oranges and leave to cool.
Transfer to a blender, blitz to a purée and pour into a bowl. Set aside. Wash the blender.
Toast the cardamom in a pan set over a medium heat for 2-3 minutes, until fragrant. Tip into a mortar and pestle and grind to a fine powder.
Put the honey, 50g sugar, seeds from the vanilla pod, ground cardamom and 100ml water in a saucepan set over a high heat. Bring to the boil and add the dried apricots. Return to the boil, remove from the heat and cover with a lid. Leave to stand for 10 minutes, transfer to the blender and blitz to a paste. Stir into the orange purée.
Wash the blender. Blitz the remaining sugar and all but 3 tbsp pistachios to a fine powder.
Preheat the oven to 200°C, gas mark 6. Layer half the filo sheets between the prepared tins, brushing with melted butter and sprinkling with pistachios
as you go.
Divide the apricot and orange mixture between the tins, spread thickly, then layer with filo pastry as before. Score criss-cross diagonal lines 4cm apart
on the top layer.
Bake the baklava for 25 minutes, until golden. Remove from the oven, scatter with the reserved pistachios and pour over the syrup. Leave to cool before slicing into squares. Serve with the remaining cinnamon syrup.