Place the nuts, lemon myrtle, sugar, poppy seeds, saffron and ground cloves into a food processor and grind until you have crumbs, not too fine, but definitely not coarse.
Cut the filo sheets to approximately the same size as your baking tin. Lay six sheets of filo snugly into the baking tin, brushing each sheet with butter as you stack them up and pressing them in firmly. Scatter one-third of the nut mixture on top then lay five sheets of filo on top, again brushing each sheet with butter as you lay them in. Add another third of the nuts, then five buttered sheets of filo. Then the last third of the nuts and finally six buttered sheets of filo. Make sure you press the pastry down firmly as you layer it up.
While it’s cooking make your syrup by gently boiling the honey, sugar, lemon juice and cloves with
Once the baklava is cooked, bring the syrup back to the boil, stir in the orange blossom water and immediately pour it over the pastry (it’ll bubble a bit), then leave it to cool down, pressing a sheet of baking parchment on top after 15 minutes to help keep it flat. Leave to cool, preferably overnight, then invert onto a chopping board and cut with a sharp serrated knife for best results. Store in an airtight container in a cool place for up to a week.
© 2010 Peter Gordon. All rights reserved.