Pistachio Walnut Manuka Baklava

• 50g caster sugar
• 4 tbsp Egmont Manuka Honey
• 200g pistachio kernels
• 100g walnuts
• 1 tsp ground cinnamon
• 50g butter, melted
• 270g pack filo pastry

Method

1. Preheat the oven to 180^oC, gas mark 4.
2. Firstly, make the sugar syrup. Place the sugar and 3 tbsp honey in a small saucepan with 100ml water, heat gently to dissolve the sugar and then boil for 3 minutes, allow to cool and set aside.
3. Meanwhile, place the nuts, cinnamon and remaining honey in a food processor and blitz to the appearance of breadcrumbs. Reserve 2 tbsp of the nut mixture.
4. Brush a 22cm square tin with butter. Cut the filo in halve to give rough squares.  Brush 1 square with butter and place in the tin, repeat with a further 4 squares of filo.  Sprinkle over half the nut mixture then repeat with a further 5 squares buttered filo. Sprinkle over remaining nuts and repeat with the final 4 squares of buttered filo, sprinkle over the reserved 2 tbsp nuts and cut into 16 squares.  Bake for 20-25 minutes until golden.
5. Spoon the cooled syrup over the baklava as soon as it comes out of the oven and allow to soak for 1-2 hours or longer if you have time before serving.