Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line base and side of a 24cm springform pan with baking paper.
2.Process pistachios, almonds and pecans in a food processor until finely chopped. Add sugar, cinnamon, allspice, zest, juice and vanilla; pulse to combine. Set aside about 1/8 cup of nut mixture, to decorate.
3.For each log, stack 3 sheets of filo on a flat work surface, brushing with butter between each sheet. Spread with a fifth of the nut mixture along one edge, leaving a 2cm border.
4.Roll up tightly to enclose filling and form a log. Brush the top with butter. Cover pastry with a damp tea towel to stop it drying out. Repeat, using the remaining pastry and filling, to make 5 logs in total.
5.Shape 1 log into a coil; place at centre of prepared pan. Shape another log around pastry coil in pan. Continue shaping until prepared pan base is covered with coiled pastry logs.
6.Meanwhile, combine the extra sugar, honey and extra juice in a small saucepan; cook and stir over low heat for 2 minutes or until the sugar dissolves. Increase heat to moderate. Bring to the boil; boil for 5 minutes or until syrupy.
7.Pour warm syrup over the warm baklava in pan. Cool for 10 minutes.
8.Bake for 25 minutes or until golden. Sprinkle top with reserved nut mixture.
