Baklava - Saturday 22nd February

I saw a recipe for Baklava just before Christmas last year which I kept as I thought to myself I would just have to give it a go. The filling was made with mincemeat (hence the Christmas theme), ground almonds, chopped pistachio and orange zest. Filo pastry is brushed with butter and layered over a 20 x 30 traybake tin, the filling is then added and the layers of filo that have been left hanging over the sides of the tin are folded back into the tin again brushing each layer with butter. The top of the pastry is brushed with more butter and then it scored into squares or diamond shapes. After cooking an orange flavour sugar syrup is tipped over the baklava and allowed to soak through and a few more chopped pistachio's are scattered over the top. I have to say that it improves with keeping and it's not as complicated as it sounds.