Mince Pie Baklava.

Preheat oven to 150C.

Filling.

1. Combine the mincemeat, chopped nuts, ground almonds, and 1/2 orange zest with a small pinch of salt. Thoroughly mix.

Baklava.

1. Grease the inside of an oven pan (half the size of your filo sheets) with some melted butter.

2. 1/2 the filo sheets so they fit the pan.

3. Layer 12 sheets, brushing with butter between each sheet.

4. Spread the filling into an even layer on top of the pastry.

5. Layer the remaining sheets on top, brushing generously with butter. Make sure the top sheet is finished with butter on top. If you run out, melt more!

6. Allow to sit for 10 minutes to firm up, then using a sharp, rounded knife, cut into 1x2" rectangles.

7. Put in the oven and cook for about 1 hour, until golden and crispy on top.

Syrup.

1. Once the baklava has been in the oven for about 30 minutes, combine the sugar, honey, water, liquor, orange juice, and zest in a pan and gently bring to a boil.

2. Once boiled and all of the sugar has dissolved, turn off the heat and add the rose water. Leave to sit.

Finally, once the baklava is out of the oven, pour the syrup over while everything is still hot. It should get into all the cuts between pieces. Don't worry if it looks flooded, add ALL the syrup. It will drink it all! 

Neatly arrange the orange zest from the syrup on top and scatter some lightly toasted pistachios.

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Allergens.

gluten, milk, peanuts, nuts.