Masala chai baklava recipe
 Tea-scented baklava topped with flaked almonds and cashew nuts. Fresh ginger adds a refreshing note and a spicy kick. 100g/3½oz toasted flaked almonds100g/3½oz cashew nuts½ tsp cardamom seeds, ground 100g/3½oz toasted flaked almonds 100g/3½oz cashew nuts ½ tsp cardamom seeds, ground 300g/10½oz granulated sugar100g/3½oz clear honey3 breakfast tea bags ¼ tsp cardamom seeds2½cm/1in piece fresh root ginger, finely chopped 300g/10½oz granulated sugar 100g/3½oz clear honey 3 breakfast tea bags ¼ tsp cardamom seeds 2½cm/1in piece fresh root ginger, finely chopped 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted Method For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside.To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool.When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter.Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown.When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown. Bake for 50 minutes, or until golden-brown. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve.