These traditional nutty pastries are a feature of Greek, Cypriot and Turkish cuisine.

Ingredients: (Makes 16)

• 115 g/4 oz walnuts, chopped
• 115 g/4 oz pistachios, chopped
• 55 g/2 oz caster sugar
• ½ teaspoon ground cinnamon
• 85 g/3 oz plain chocolate, finely chopped
• 85 g/3 oz unsalted butter, melted
• 7 large sheets filo pastry
• 85 g/3 oz caster sugar
• 150 ml/5 fl oz water
• 3 tablespoons clear honey
• Finely grated rind of 1 orange

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Butter a 20-cm/8-inch square cake tin.

Put the nuts, sugar, cinnamon and chocolate into a bowl and stir well. Cut the sheets of filo pastry in half. Lightly butter 5 squares and lay one on top of the other. Lift into the tin, draping the excess pastry over the edge of the tin. Sprinkle the pastry with one third of the nut mixture. Butter and stack 3 more filo sheets and lay over the top of the nut mixture. Repeat this twice more.

Fold under any excess pastry to neaten. With a sharp knife, cut the pastry into 16 squares. Brush the top with extra butter and bake for 45 minutes, until golden brown.

Remove from the oven and cool for 5 minutes. Put the remaining ingredients in a saucepan and heat gently until melted. Bring to the boil and simmer for 2 to 3 minutes until it is syrupy. Pass through a strainer and cool for 5 minutes. Pour over the warm baklava and allow to cool completely.