Baklava with Almonds (Greek)

What I love about baklava is that the recipe changes all the time, depending on who's making it and where they come from. It's a great way for cooks to put their personal stamp on it. This combination of almond and vanilla is beautiful, and adding just a pinch kosher or sea salt brings out the flavour of the almonds. Make sure the syrup has cooled completely before pouring it over the hot pastries (or do it the other way: hot syrup and cold pastries - just make sure one is hot and one is cold).

slivered almonds (1 kg)
½ cup fine semolina (80 g)
pinch kosher or sea salt flakes
1 vanilla bean, split, seeds scraped
clarified butter (500 g)
40 sheets filo pastry, each sheet about 33x23 cm
about 70 cloves
caster sugar (750 g)
pure honey (250 g)
1 orange, freshly zested
1 orange, freshly juiced

Place the almonds, semolina, salt and vanilla seeds (reserve the pod for the syrup) in a food processor and pulse until finely chopped (take care not to over process otherwise it will become a paste).

Lightly brush a baking dish (about 33x23 cm) with clarified butter. Place a sheet of filo in the prepared dish, folding any overhanging pastry into the tray, and brush with clarified butter. Layer and butter another six sheets of pastry, then sprinkle a good handful of the almond mixture evenly over the top. Lay another sheet of filo on top, brush with butter and top with another handful of almonds. Repeat this layering until you have used all the almond mixture. Press down gently on the baklava to compress the nuts. Top with a sheet of filo and brush with butter, then layer and butter another six sheets of pastry. Press again firmly to compress the layers and thoroughly brush the top with butter. Transfer to the fridge for 1 hour to set.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Score the baklava lengthways into five strips about 4.5 cm wide (you should only cut through the top layers of pastry), then cut width ways into seven strips. Cut across each square piece to form a triangle, and stud each one with a clove. Bake for 40 minutes or until golden.

Meanwhile, combine the sugar, honey, orange zest and juice, reserved vanilla pod and 450 ml water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2 minutes, then set aside to cool to room temperature.

Remove the baklava from the oven and cool for 5 minutes, then strain the syrup evenly over the top. Allow the baklava to cool completely (this will take a good few hours), then cut into pieces following the scored lines.

Makes 70.