Method

• 1.
  For the atter syrup, place 1 cup (250ml) water and stir in 440g sugar in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. As soon as the syrup starts to boil, add 1 tbs rose or orange blossom water and a bit of grated lemon or orange peel plus lemon or orange juice. Remove from the heat and allow to cool before storing in an airtight container.
• 2.
  Preheat the oven to 180°C.
• 3.
  In a food processor, grind half of the walnuts with the raisins, brown sugar and ground cinnamon until it forms a thick paste. Add the rest of the walnuts and then pulse them a few times so that they are distributed evenly throughout the paste but are still somewhat chunky.
• 4.
  Cut the sheets of filo pastry to fit a 20 x 30 x 4cm rectangular cake pan.
• 5.
  Grease the bottom and sides of the pan with melted butter and line the bottom of the pan with 8 filo pastry sheets, brushing each sheet with some melted butter before layering the next sheet on top. This will help them stick together, and will help them crisp up while baking in the oven.
• 6.
  Spoon half of the walnut filling onto this filo base. Spread the paste with a spoon, being careful to not tear the dough.
• 7.
  Place 4 sheets of filo pastry onto the filling, again brushing each sheet with butter before layering on the next sheet.
• 8.
  Spoon the other half of the filling onto the top of the 4th filo sheet and spread it evenly over the pastry. Finish the baklava with the remaining 8 sheets of filo, again brushing each sheet with butter.
• 9.
  Brush the rest of melted butter onto the top sheet and cut the baklava into the desired shape (squares, rectangles, or diamonds). Bake for 20-25 minutes, until they are an even golden-brown colour.
• 10.
  Remove from the oven then pour half of the atter syrup evenly over the pastries. Let the syrup soak for 15 minutes then pour the rest of the syrup over the baklava.
• 11.
  Sprinkle the baklava with pistachio powder and cool completely.