Fragrant, delicate Middle-Eastern treat that features multiple layers of filo pastry along with rosewater and pistachio.

Remove the filo from the fridge but keep it in the packet. To clarify the butter, place the butter in a medium saucepan and melt over medium heat. Do not stir. Turn off the heat. Skim off any foam from the top and discard. Carefully pour the clear melted clarified butter into a large jug, leaving the white milky layer at the bottom of the pan.

To make the syrup, place the white sugar, glucose and rosewater, with ¼ cup of water and a small pinch of salt, in a medium saucepan, over medium heat until the sugar dissolves. Simmer for 2 minutes; turn off the heat.

Place the pistachios in a food processor and pulse until finely chopped. Tip into a bowl.

Heat the oven to 140ºC (120ºC fan-forced) and grease and line a 5cm x 20cm x 30cm metal slice tin with baking paper. Brush the paper with butter. Lay out a clean tea towel and place the filo pastry on top. Use scissors to cut the first stack of filo sheets to the same size as the baking tray (20cm x 30cm). Cover the filo stack with another clean tea towel so it doesn’t dry out.

To assemble the baklava, you need to work quickly. To start, place a sheet of filo in the base of the tray and brush it lightly with clarified butter; repeat until you have used half of the first packet of filo. Sprinkle the brushed pastry evenly with ¹⁄³ of the chopped pistachios and top with another ¼ of the filo, with butter brushed liberally onto each layer. Add a second layer of pistachios. Repeat this process, pressing the pastry down gently after the third filo layer. After the final filo layer, brush the top with butter, then use a sharp knife to cut the baklava lengthways into five long pieces, then do diagonal slices making sure to cut down to the bottom. This will create an attractive diamond-shaped pattern.

Bake the baklava for 1 hour and 30 minutes. The pastry should be crisp, but the nuts should not be burnt. When you take it out of the oven, immediately pour the cooled syrup all over the baklava and allow to cool completely in the tin. It tastes great warm, but is intended to be eaten at room temperature. This baklava is best consumed within 3–4 days, but can be stored in an airtight container for up to 1 week.