Lazy boy baklava
Puff-pastry pinwheels with a date and pistachio filling, soused with a rose-flavoured syrup and dusted with pistachios and rose petals.
Cover 100g pitted dates with recently boiled water and let sit for 20 mins. Drain. Blitz dates with 100g pistachios, 1 tablespoon water and 1 tablespoon brown sugar.
Set oven to 220°C. Thaw a 24x24cm sheet of frozen puff pastry at room temp for 10–15 mins.
Spread date and nut mixture over pastry. Roll – not too tightly – and pinch ends to seal. Slice into eight 3cm rounds. Bake on parchment-covered tray for 20-25 mins, until puffed and golden brown.
While they bake, combine 160g caster sugar and 100ml water in a small pan, heating until reduced and syrupy. Allow to cool slightly before stirring in 1 teaspoon rosewater (or more to taste).
Drizzle the hot, cooked cakes with rose syrup, letting it absorb before spooning on more. Finish with finely chopped pistachios and edible rose petals.
