Preheat the fan-forced oven to 180° degrees. Generously grease an 18cm x 28cm (3.5cm deep) baking tin with the extra ghee.

Begin by making the sugar syrup. Place all ingredients in a small saucepan over medium heat and bring to a boil (this happens fairly fast). Lower the heat, then continue to simmer for approximately 8-10 minutes until the syrup slightly thickens. Remove from heat and cool completely (remember, the syrup will continue to thicken as it cools down).

Step 2.

To make the filling, pulse cashew in a food processor until somewhat finely chopped (take care not to overprocess as nuts can become oily). Transfer to a large bowl and add the remaining nut filling ingredients. Combine well.

Step 3.

Cut the filo pastry sheets to the size of your baking sheet. Discard the trimmings. Layer half the filo pastry sheets in the baking tray. Make sure to keep the remaining filo covered with a dry towel and another damp tea towel on top of it.

Step 4

Spread cashew nuts evenly over the pastry. Place the remaining filo sheets on the top. Press over the pastry and mixture firmly but gently to release any air pockets.

Step 5.

Using a sharp knife, make parallel cuts about 3 cm apart, making sure to cut through to the base of the dish. Continue to cut diagonally the other way to create diamond shapes (for the perfect result, use a ruler – remember you can cut this whatever shape you like).

Step 6.

Heat the ghee in a small pot until very hot and pour all over the top of the baklawa, ensuring it falls into all the cracks – tilt the tray back and forth to coat evenly if necessary (you will notice the pastry begin to crisp immediately).

Bake in the preheated oven for approximately 30 minutes or until golden and crisp. Remove the baklawa from the oven and immediately drizzle over the cooled sugar syrup. Garnish with pistachio.