|Shelled pistachio nuts||6 Ounce (175 g)|
|Blanched almonds||4 Ounce (125 g)|
|Ground cinnamon||1 Teaspoon|
|Ground mixed spice||1⁄2 Teaspoon|
|Caster sugar||2 Tablespoon|
|Filo pastry sheets||12|
|Unsalted butter/125 g||4 Ounce, melted|
|For lemon and honey syrup|
|Lemon||2 , grated rind and juiced|
|Clear honey||8 Ounce (250 g)|
|Water||1⁄4 Pint (150 ml)|
1. Put the pistachio nuts, almonds and spices in a food processor and pulse briefly until the nuts are coarsely ground. Stir in the sugar.
2. Lightly oil a 20 x 30 cm (8 x 12 inch) cake tin. Cut the sheets of filo pastry in half crossways so that they are about the same size as the tin. Brush 1 sheet with melted butter and press it into the tin. Continue to brush and layer the sheets until half remain. Scatter over the nut mixture and then top with the remaining pastry, brushing each sheet with melted butter as you go
3. Use a sharp knife to score a diamond pattern into the pastry, cutting down to the base. Drizzle over any remaining butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Reduce the temperature to 160°C (325°F), Gas Mark 3, and bake for a further 20-25 minutes until the pastry is crisp and golden.
4. Meanwhile, make the syrup. Put the lemon rind, juice, honey and water in a saucepan and heat gently until boiling. Simmer for 5 minutes and remove from heat. Pour the hot syrup over the baklava and leave to cool.