Method

• 1.
  Preheat the oven to 180°C. Line two 15cm x 8cm x 5cm mini terrines or a 1-litre loaf pan with baking paper.
• 2.
  Place nuts, sugar, orange zest, orange blossom water and 80g butter in a bowl and mix well to combine.
• 3.
  Melt remaining butter, then cool slightly.
• 4.
  Cut the filo sheets into strips to fit the terrine or pan, then keep covered with a damp tea towel while you work.
• 5.
  Place 4 filo pieces in the base of a terrine or loaf pan, brushing a little melted butter between each piece. Brush top with butter, then spread over about 2 teaspoons nut mixture. Repeat with filo, nuts and butter to form 3 layers, finishing with a final layer of filo brushed with butter. Repeat with remaining terrine if using.
• 6.
  Bake for 20 minutes (30 minutes for a 1L pan) or until golden. Cool in pans for 15minutes, then turn out. Dust with icing sugar and drizzle with honey just before serving, then slice.