Apricot and orange blossom baklava Ingredients - 250 g dried apricots - 100 g dried cherries - 165 g walnuts - 70 g soft brown sugar - 1 lemon - 8 cardomom pods - 90 g butter - 270 g filo pastry - 1 tsp orange blossom water - 2 tbsp honey - 100 g shelled pistachios - Small handful of rose petals Method 1. Put apricots in saucepan, cover with water 2. Bring to boil and simmer for 20 minutes 3. Heat oven to 200C 4. Roughly chop walnuts 5. Grind cardomom pod seeds to a powder 6. Add 125 g walnuts, cherries, sugar, lemon zest, cardomom seed powder 7. Drain apricots, keep 4 tbsp syrup 8. Roughly chop apricots and add to bowl 9. Melt butter over moderate heat in saucepan 10. Layer the filo pastry sheets on a baking sheet, brushing with butter between each one 11. Pile the filling on top 12. Roll the pastry in a long thick roulade, pinch ends together and brush with butter 13. Bake for 25 minutes until crisp and golden brown 14. Mix the syrup, orange blossom water, honey in a saucepan and bring to boil, simmer for a couple of minutes until thickened 15. Add the pistachios, remaining walnuts, rose petals and mix together 16. Spoon onto roulade while hot