Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee. Serve after a mezze feast.
- 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
- 150g/5oz unsalted butter, plus extra for greasing
- 200g/7oz mixed pistachios and walnuts, roughly chopped
- 2 tbsp granulated sugar
- 1 tsp ground cardamom