Pistachio baklava

First, prepare the filling by blitzing the pistachios to a coarse powder in a food processor. Reserve 20g, then mix the rest with the sugar. Set aside, along with a baking tin or dish measuring roughly 25x20cm and at least 6.5cm deep. Preheat the oven to 170°C, gas mark 3.

Cut the pastry sheets in ½ to fit the tin. Brush the base of the dish generously with ghee. Smooth down 2 sheets of pastry and brush with ghee. Repeat, adding 2 sheets of pastry and brushing each time, using 10 sheets of pastry in 5 layers.

Sprinkle ½ the pistachio mixture evenly on top, then continue adding 2 sheets of pastry and brushing with ghee, using 8 more sheets in 4 layers. Sprinkle over the remaining pistachio mixture evenly and repeat the layering using the remaining 10 sheets in 5 layers, brushing with ghee after every 2 sheets. Don’t put any ghee or butter on the very top.

Using a sharp knife, cut the pastry into 24 small squares or diamonds, ensuring you get right down to the bottom of the dish. Brush generously with the remaining ghee (there may be a little leftover), and bake for 35-40 minutes, or until golden brown.

5 Meanwhile, prepare the syrup. Put the sugar and 150ml water in a saucepan. Bring to a simmer over a medium heat, stirring to dissolve the sugar. Cook to a syrupy consistency, around 10 minutes. During the final minute or so, add a generous squeeze of lemon juice and the rose water.

Cool the baklava for 10 minutes, then carefully pour over the syrup. Allow to rest for at least 2 hours. Sprinkle the middle of each square or diamond with a little of the reserved powdered pistachio and finish with the rose petals to serve.