You Need:

8 sheets of filo pastry (approx.200g)
200g pistachios, walnuts, almonds, hazelnuts (or a mix of any unsalted nuts) - crushed or ground to a fine texture
50g dates - roughly chopped
200g honey
½ lemon
80g butter - melted

Method:

Preheat the oven to 200°C/gas mark 6
Mix the nuts and dates with ⅔ of the BAKLAVA BLEND
Cut the filo sheets into 2 or 3 so each sheet fits your baking tray neatly (tray should be approx. 16cm x 25xm)
Brush the base of the tray with the melted butter then lay 2 sheets of filo in the base, brushing each one with butter as you go
Sprinkle over ⅛ of the nut and date filling then repeat with another 2 layers of filo, brushing each layer with butter
Repeat this, laying another 2 sheets of filo, then another ⅛ of the filling, until all the filling and filo is used up, brushing each filo layer with butter and adding a final brushing of butter to the top layer
Carefully cut the baklava into small squares or diamonds all the way through to the base
Bake for 20 minutes or until the filo is golden-brown and crispy
Heat the honey with the juice of the ½ lemon, 2 tbsp water and the remaining BAKLAVA BLEND for 2 minutes or until slightly reduced
Pour the hot honey syrup over the top of the baklava and leave to cool