Method

• 1.
  Preheat oven to 180°C. Grease base and sides of a 20cm x 30cm lamington pan and line with baking paper.
• 2.
  For the honey syrup, combine all ingredients and 1/2 cup (125ml) water in a small saucepan over high heat. Simmer, stirring occasionally, for 8-10 minutes until sugar dissolves. Set aside to cool.
• 3.
  Whiz chocolate and nuts in a food processor to a rough crumb. Transfer to a bowl and stir through cinnamon.
• 4.
  Unroll filo on a large board. Trim to size of prepared pan. Discard excess pastry. Cover filo with a clean, slightly damp tea towel to prevent the sheets drying out.
• 5.
  Brush 1 filo sheet with butter, then place in prepared pan. Repeat brushing and layering to create 8 layers of filo. Scatter over one-third of the nut mixture. Top with another 4 filo sheets, brushing each with butter. Scatter with another one-third of the nut mixture. Top with another 4 filo sheets, brushing each with butter, then the remaining nut mixture. Finish with 4 remaining filo sheets, brushing each with butter. Gently press the final filo layer to compress slightly. Brush generously with remaining butter.
• 6.
  Using a small sharp knife, score the top filo layers to create a diamond pattern. Bake for 25-30 minutes until golden.
• 7.
  Pour two-thirds of the cooled honey syrup over the hot baklava. Stand for 1 hour or until syrup has absorbed and baklava is cool. Using a sharp knife, cut baklava into pieces along score marks. Scatter with slivered pistachio and serve with remaining syrup. (Store baklava in the pan, covered, in a cool, dark place for up to 1 week.)