8 large sheets filo pastry, each about 30.5cm x 38cm (12in x 15in) - we used the JR Feuilles de Filo
125g (4oz) caster sugar
2tsp. rosewater
½ tsp lemon juice
For the filling
100g (3½oz) pistachios (shelled and unsalted)
100g (3½oz) flaked almonds
25g (1oz) caster sugar
75g (3oz) unsalted butter, melted
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Start by making the filling. Put the pistachios into a food processor and pulse until they are chopped fairly finely (alternatively, chop them finely by hand). Next add the almonds and sugar and whiz again to roughly chop. Empty mixture into a bowl and stir through the melted butter. Set aside.
Step 2
Lightly brush the base of a 20.5cm x 30.5cm (8in x 12in) roasting tin with some of the butter. Cut the filo sheets in half to make two shorter rectangles. (They should fit inside the roasting tin- if not, find a tin just larger than the filo.) Position one of the rectangles in the base of the roasting tin, then brush with some of the butter. Continue layering the filo sheets on top of each other and brushing with butter, until you've used half of the filo rectangles.
Step 3
Scatter the filling evenly over the top sheet of buttered filo, press it down lightly, then continue adding pastry layers with the remaining filo and butter.
Step 4
Using a sharp knife, cut a diamond pattern into the pastry 4cm (1½in) apart, making sure you cut all the way through to the roasting tin. Bake for 30-35min or until golden.
Step 5
Make the sugar syrup 10min before the baklava are due to be ready. Put the sugar, rosewater and lemon juice into a medium pan with 100ml (3½fl oz) water. Cook over high heat, stirring, until the sugar dissolves. Bring mixture to the boil, then turn down the heat and simmer for 5min. Take the pan off the heat.
Step 6
Pour the hot sugar syrup all over the baklava, letting it soak in thoroughly. Leave to cool completely before cutting out the diamonds and serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
