Almond and pistachio baklava

Method

1. Make syrup by gently dissolving sugar in water in a heavy bottomed pan, allow to come to boil and then simmer for 5-8 mins.
2. Stir in rosewater and orange flower water and put to cool then chill completely in the fridge. (May be stored in a screw top jar and kept for several weeks in fridge)
3. Preheat oven to 190°C/375°F/gas 5. Brush a 18 x 27cm
4. 7 x5" oblong tin (or a 23cm/ 9" flan dish ) with melted butter and line with 2 sheets of filo, brushing each one lightly with butter and allowing excess to overhang sides. Place half quantity of nuts in dish and fold in excess pastry to cover.
5. Top with 2 further sheets of pastry, again allowing excess to hang over sides, then top that with remaining nuts. Cover with remaining pastry, folding and pleating to fit dish and tucking in the sides to enclose the nuts. Brush each sheet lightly as before.
6. Use a sharp knife to cut parallel lines and make a diamond pattern, then brush top with butter. Bake for about 20 mins until the top is golden brown, take out of the oven and immediately pour the cold syrup carefully over the dessert, allowing it to soak in between the layers. Cool before serving.