Baklava

Pulse the walnuts and pistachios with a spoon of cinnamon in a food processor until sort of, but not too, finely ground, and set aside.

Brush melted butter generously into the bottom of the pan.

Layer five or six sheets of filo over it, dripping about a tablespoon of butter every two sheets rather than brushing, since brushing tears the thin filo.

Spread exactly one third of the nut mixture over, then two buttered sheets of filo, then another third of the nuts, then two more buttered sheets, then the last third of the nuts.

Finish with five or six more sheets of filo, buttered every two sheets, and use the last of the butter generously over the top.

Cover and refrigerate about an hour, so the butter hardens and it can be cut without wrecking the top.

Cut it cold into a diamond pattern: three or four cuts one way, then turn the pan and three or four diagonal cuts the other.

Bake in the centre of a 350 degree oven about an hour, until beautifully browned about one shade past golden, so the bottom is browned and not soggy.

Syrup: put the sugar, three whole cloves, a spoon of honey and cold fresh water in a pan over medium-high heat, stir, and bring it to a boil.

The moment it boils, stir it and turn the heat off; it should settle relatively clear.

Off the heat stir in a touch of pure vanilla extract and the orange blossom water.

Let the baked baklava sit five minutes, then ladle the syrup over while it is still hot.

Cool to room temperature before eating; it is not good hot and not good cold, because the butter hardens.

Grate a little pistachio over to finish.