Baklava with Tangelo Syrup

Preheat oven to 160°C. Brush a 25x16x3cm deep (base measurement) slice pan with a little butter. Combine sugar, tangelo juice, honey and orange blossom water in a saucepan over low heat. Stir until sugar dissolves and mixture comes to the boil. Cook for 5 mins or until syrup thickens slightly. Set aside to cool.

Place nuts and spices into a food processor and pulse until finely chopped. Transfer to a bowl and stir in 3/4 cup of the syrup.

Brush 6 sheets of filo with butter and layer on top of each other to make a stack. Repeat with remaining filo to make 2 more stacks.

Fold each stack in half so the short edges meet. Lay a stack in base of prepared baking tin. Spoon half the nut mixture over filo base. Cover with another layer of filo.

Spread remaining nut filling over and cover with remaining stack of filo, trimming if necessary.

Using a small sharp knife, mark into pieces. Bake for 1 hr or until golden brown and crisp. Pour over remaining tangelo syrup and stand for 2 hrs before cutting into pieces. Sprinkle with rind for decoration.