This is a very sweet, syrupy pastry, perfect for an impressive end to a dinner party.
Ingredients: 20 sheets of filo pastry (most shop bought varieties are vegan in the UK), 250g margarine, 100g pistachios, 150g pecans (roughly chopped), 2 tablespoons granulated sugar, 1 teaspoon ground cardamom
For Syrup: 350g granulated sugar, 300ml water, juice of half a lemon
Preheat oven to 180 degrees. Grease a baking dish and melt the rest of the margarine in a bowl. Then lay down 10 of the sheets of filo pastry one at a time, brushing each layer with the melted margarine. Mix nuts, 2 tablespoons of sugar and cardamom in a bowl and spread mixture over pastry layers. Put the rest of the pastry layers on top, again brushing margarine between each layer. Use a sharp knife to cut top layers of pastry into diamond shapes. Bake for 20 mins, then turn down the oven heat to 150 degrees and bake for another 20-30 mins, until pastry is golden brown but not burnt. Meanwhile heat the ingredients for the syrup in a saucepan over a medium heat, simmer, stirring occasionally for about 10 mins. Let the baklava rest for about 5 mins then pour the syrup on it. Allow to cool before eating.