Christmas Baklava Tray with Honey and Orange Syrup

• 250 g Unsalted butter
• 250 g Walnuts
• 150 g Pistachios
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 400 g Phyllo dough sheets
• 200 g Caster sugar
• 250 g Honey
• 1 large Orange
• 1 medium Lemon

1. Heat the oven to 170°C (340°F). Melt the unsalted butter in a saucepan over low heat, then take off the heat and keep warm.
2. Put the walnuts and pistachios in a mixing bowl and crush them with your hands into small, uneven pieces. Stir in the ground cinnamon and ground cloves until evenly mixed.
3. Brush a baking dish generously with some of the melted butter. Lay in a sheet of phyllo dough and brush lightly with butter; repeat to build a base of about 10 sheets, keeping the remaining phyllo covered with a clean tea towel as you work.
4. Scatter over a thin, even layer of the nut mixture. Add 5 more sheets of phyllo, buttering each one, then repeat the nut layer; continue until the nuts are used up, finishing with about 10 buttered sheets on top.
5. Using a sharp knife, cut the baklava into diamond shapes, slicing all the way through to the base. Pour any remaining butter evenly over the top, letting it run into the cuts.
6. Bake for 60 to 70 minutes until deeply golden and crisp, rotating the dish halfway through for even colouring. If the top is browning too quickly, lower the oven to 160°C (320°F) for the final 15 minutes.
7. While the baklava bakes, make the syrup: put the caster sugar, honey and 200 ml water in a saucepan. Finely grate in the orange and lemon zest, then squeeze in the juice from both and bring to a gentle simmer for 10 minutes until slightly thickened.
8. As soon as the baklava comes out of the oven, slowly pour the warm syrup over it, aiming for the cuts so it soaks in evenly. Leave at room temperature for at least 30 minutes, then cool completely for the cleanest slices.

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