Sabrina Ghayour’s hibiscus & orange baklava bakes

1 Preheat the oven to 180℃, gas mark 4 and line a large baking tray with baking paper. Once hot, add the nuts and roast for 10 minutes. Remove and allow to cool before blitzing finely in a food processor.

2 In a mixing bowl, combine the nuts, hibiscus flakes, orange extract, 100g melted butter, the honey and sugar together and mix really well until evenly combined.

3 Using a 6-holed nonstick muffin tray, overlap 2 squares of pastry to resemble a star then brush the muffin holes with some of the remaining melted butter and push the pastry bases in and repeat until all 6 are done. Divide the nut mixture into each of the cavities, press down until smooth on top and then repeat the overlapping of two sheets of pastry, scrunch them up and place on top of the nut filling. Bring the edges of the base pastry into the centre and brush the whole lot with melted butter. Repeat until all 6 are done, using up all the butter on top and edges of each baklava bake. Bake for 20-25 minutes or until golden brown, allow to cool and dust with a little icing sugar before serving.