Apple and almond baklava

Method

1. Preheat the oven to 180C/gas 4. Brush the bottom of a 30 x 20cm baking tin with melted butter.

2. Warm the brandy and pour over the apple rings. Leave to soak for 10 minutes.

3. Mix the almonds with the sugar and cinnamon.

4. Cut the filo pastry lengthways in half. Brush a layer of filo pastry with butter and top with another layer of pastry. Repeat 3 times and place in the tin.

5. Sprinkle one third of the almonds over the filo, followed by one third of the apples.

6. Brush another layer of filo with butter, and repeat as above, brushing each layer with butter. Place on top of the almonds and apples.

7. Repeat the layers until the fruit and nuts have been used up, finishing with a layer of filo pastry. Do not brush the top layer with butter.

8. Using a sharp knife, score a diamond patter in the surface of the pastry, no deeper than the top layer of nuts.

9. Sprinkle with a few drops of water to prevent the pastry from curling and bake for 20-25 minutes, or until golden.

10. For the syrup, put all the syrup ingredients in a saucepan and bring to the boil.

11. Simmer for 10 minutes, until the syrup begins to thicken and coats the back of a spoon; keep warm.

12. Remove the baklava from the oven and leave to cool.

13. Pour the hot syrup over the baklava and set aside to for several hours (or overnight), until the syrup has been fully absorbed.

14. To make the ice cream, whisk the cream, milk, milk powder and sugar together and pour into a saucepan. Bring to the boil. Remove from the heat and leave to cool.

15. Whisk in the yogurt and churn in an ice cream maker.

16. After 5 minutes, add the Turkish delight and blackberries. Continue to churn until frozen; transfer to a freezer until ready to use.

17. Carefully lift the baklava diamonds out of the tin and serve with the ice cream.

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Ingredients

For the baklava

100ml Brandy
250g dried apple rings, roughly chopped
400g whole roasted almonds, roughly chopped
50g caster sugar
2 tsp ground cinnamon
8 sheets Filo pastry
175g unsalted Butter, melted

For the syrup

125g clear honey
250g caster sugar
150ml water
1 cinnamon stick
2 strips orange rind
30ml rosewater
50ml Brandy

For the ice cream

110ml double cream
110ml Milk
30g skimmed milk powder
150g caster sugar
350g Greek yogurt
100g Turkish delight, finely chopped diced
1 punnet Blackberries

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