Lavender & hazelnut baklava
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Ingredients
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I love the sticky, crispy combination of Baklava, but whilst honey and pistachio is an incredible combination... it's Autumn and my cupboards are full of hazelnuts, so I thought I'd experiment a little! Typically for me, lavender was first on my list in terms of a sweet, sticky syrup and I think this works really well.
1) Finely chop your hazelnuts or grind in a mortar and pestle until fine crumbs have formed.
2) Stir in a little melted butter to form a relatively dry nut paste.
3) Line a roasting dish with a sheet of filo pastry and top with a layer of the hazelnut paste, a sheet of filo, another layer of the hazelnut paste and repeat for at least 8 layers, pressing down firmly to ensure that they stick.
4) Trim the excess filo from the outside, and cut a cross-hatch through the filo to form diamond shaped portions. Bake in the oven at 200 degrees for about 50 minutes, until the pastry is golden bubbly.
5) Pour the lavender jam over the hot pastry, allowing it to soak through the layers.
