Instructions

1. Make the syrup so it has time to cool down. Add in a sauce pan: water, honey, sugar and orange blossom. Bring to a boil for 5 minutes, stir to dissolve all, simmer a few more minutes. Remove from heat and let cool.

2. Cut the filo sheets to the size of the tin. Brush with melted butter the tin bottom and sides. You need minimum 22 sheets ( up to 36) depending on the height of the tin. I did 7 - 4 - 4 -7  layers. ( 8 - 5 - 5 - 5 - 8 is more traditional ).

   START: Take 1 filo sheet cut to tin size, brush with melted butter, layer on the bottom, repeat to ve 7 layers in total. Add a layer of ground pistachios. take a filo sheet, brush with melted butter, lay on top of ground pistachios buttered face down, butter the top side. Add 3 more layers, 4 layers in total.

   REPEAT: Add a layer of ground pistachios. take a filo sheet, brush with melted butter, lay on top of ground pistachios buttered face down, butter the top side. Add 3 more layers, 4 layers in total. REPEAT: Add a layer of ground pistachios. take a filo sheet, brush with melted butter, lay on top of ground pistachios buttered face down, butter the top side.

   FINISH: Brushing with melted butter sheets of filo, layer to ve 7 layers in total.

3. Cut with sharp knife the diamond pattern.

4. Bake for 40 minutes in pre-heated oven at 180 C. When baked golden, remove from oven and pour immediately over the syrup. Let stand on the counter for 8 hours before serving, if you can resists that long. Serve with a dusting of ground pistachio and unsweetened mint tea.