Baklava sounds like such an exotic and mysterious pastry, with its connotations of souks piled high with nuts and spices, or syrupy Arabic coffee served alongside, but it's really easy to make.
Most baklavas are eye-wateringly sweet and sticky, held together with a drenching of sugar syrup, but this version layers dried apricots through the pastry to give it a bass-note sweetness, allowing for less sugar overall.
350 g (2 cups) raw pistachios
130 g (3/4 cup) superfine caster sugar
seeds from 10 cardamom pods
0.7 g (1/4 teaspoon) ground cinnamon
100 g (2/3 cup) soft dried apricots
small pinch of fine sea salt
150 g (5 1/2 oz) unsalted butter, melted
12 sheets of filo pastry
150 g (3/4 cup) runny honey
100 g (scant 1/2 cup) water
grated zest and lemon and juice of 1 lemon