Ingredients

• 225g/8oz granulated sugar
• 2 tbsp clear honey
• 1 tsp lemon juice
• 1 tbsp rose essence (or 2 tbsp rosewater)
• 200g/7oz shelled pistachios
• 75g/2½oz icing sugar
• ½ tbsp ground cardamom
• 6 sheets ready-made filo pastry
• 75g/2½oz butter
• melted
• plus extra for greasing
• 225g8oz caster sugar
• 2 tbsp clear honey
• 1 tsp lemon juice
• 1 tbsp orange essence
• 100g/3½oz walnuts
• 100g/3½oz almonds
• 75g/2½oz icing sugar
• 1 tsp ground cinnamon
• 1 orange
• zest only
• 3 tbsp crystallised ginger
• finely chopped
• 6 sheets ready-made filo pastry
• 75g/2½oz butter
• melted

Directions

• Preheat the oven to 160C/325F/Gas 3 and grease two large baking trays.
• For the rose
• cardamom and pistachio baklava
• make a syrup. Put the sugar
• honey
• lemon juice and 150ml/5½fl oz water in a saucepan. Bring to the boil and simmer for about five minutes
• or until the sugar is dissolved and a syrup has formed. Stir in the rose essence and leave to cool.
• To make the filling
• put 100g/3½oz of the pistachios in a food processor and pulse until broken up into small pieces. Add the icing sugar and cardamom and pulse to combine.
• To assemble the baklava
• brush the sheets of filo with melted butter (if you are short of space you can assemble the baklava one sheet at a time).
• Spread the pistachio filling along one long edge of each sheet of filo. Sprinkle over the remaining whole pistachios.
• Carefully roll up the filo
• starting at the long edges covered in filling
• to create long sausage shapes. Lift the rolls onto one of the prepared baking trays (it’s fine for them to be very close together).
• Brush with a little melted butter and bake for 25-30 minutes
• or until golden-brown and crisp.
• Once baked
• cut each roll into 5cm/2in lengths while still in the tray. Cover the hot baklava with the cooled syrup and set aside to cool completely
• or overnight if possible.
• For the orange and cinnamon baklava rolls
• make a syrup. Put the sugar
• honey
• lemon juice and 150ml/5½fl oz water in a saucepan. Bring to the boil and simmer for about five minutes
• or until the sugar is dissolved and a syrup has formed. Stir in the orange essence and leave to cool.
• To make the filling
• add the almonds and walnuts to a pan and cook over a low heat for 10 minutes
• or until golden-brown.
• Put the toasted walnuts and almonds in a food processor and pulse until broken into small pieces. Add the icing sugar
• cinnamon and orange zest and pulse to combine.
• To assemble the baklava
• cut the sheets of filo in half to make 12 pieces.
• Brush one piece of filo with melted butter
• sprinkle over the walnut and almond filling and some finely chopped crystalised ginger along a long side of the rectangle.
• Roll up the filo using a long dowel or skewer to help you (if you don’t have a suitable dowel
• roll up the filo freehand as before). Scrunch up the roll of filo and place it widthways on a greased baking tray. Repeat with the remaining sheets of filo until the baking tray is covered.
• Brush with a little melted butter and bake at 160C/325F/Gas 3 for 25-30 minutes
• or until golden-brown and crisp.
• When cooked
• drizzle the syrup over the hot baklava rolls. Set aside to cool completely
• or overnight if possible.