Filo pastry is a joy to use and often something people are afraid of. I am going to talk through how to work with it and show you how easy these delicious treats are.

Makes 18

100g unsalted butter, melted

3 sheets filo fresh pastry

2259 mixture of pistachio, walnuts and almonds

For the syrup

200g granulated sugar

150ml water

1 lemon, 1 tbsp juice needed

1 tablespoon orange-blossom water (optional)

1. Make the syrup: Put the sugar, water and lemon juice into a saucepan, dissolve over a low heat then simmer until thick enough to coat the back of a wooden spoon. Add the orange-blossom water and simmer for a further 2 minutes. Remove from the heat and leave to cool. Refrigerate.

2. Preheat the oven to 170°C/gas mark 3.

3. Finely chop the nuts in the small bowl of a magimix and transfer to a small bowl.

4. Lay out 1 layer of filo and brush butter all over well. Cut the filo into 3, widthways and then in half to create 6 rectangles.

5. Mix the nuts with 50ml of the syrup and spread a strip of the nut mixture, about the thickness of a cigar (1 - 11/2cm diameter) along the edge of each piece of filo pastry. Carefully roll each into a cigar shape and trim the edges. Brush each with butter.

6. Bake on a lipped baking sheet lined lined with silicone paper for about 20 minutes until the filo is cooked and golden. Remove from the oven and drizzle the remaining syrup. Allow to cool and I like to scatter some fresh green pistachios ontop.