Pistachio Baklava, apple, vanilla and orange blossom water

Peel pistachios by soaking them in water beforehand.

Chop pistachios and walnuts.

Cook the apples in the oven with butter and sugar for 30 min (or 5 minutes in the microwave)

Mix with cinnamon, cloves, nutmeg, two tablespoons of honey and one tablespoon of orange blossom water. Stir to integrate the mixture and set aside.

Melt the butter for 30 seconds in the microwave and set it aside.

Cover a tray with parchment paper and put the phyllo dough or puff pastry on top. Arrange a layer on the tray and with the help of a brush paint the surface of the dough.

Spread the previously made nut mix on the pasta or puff pastry so that it reaches a uniform minimum height of 1cm. Assemble up to two layers always making sure to paint the phyllo dough or puff pastry with butter.

Cook in the oven preheated to 180ºc between 20 and 30 minutes. Remove when the phyllo dough or puff pastry is well browned on top.

Prepare the syrup by mixing water, orange blossom water, vanilla bean halved and honey in a saucepan with a pinch of salt. Boil for 5 min over low heat. Strain and set aside.

Once the baklava is fully baked and almost getting cold, add the syrup from a large enough container onto the baklava and place it on a rack so excess syrup falls off.

Serve cold and accompanied by a good tea (to taste). Green tea with mint and brown sugar is recommended.