Ready-made mincemeat, marzipan and filo sheets make this a relatively faff-free festive dessert
First make the syrup, which needs to be cool before it goes over the baklava so you don’t end up with a soggy bottom. Put the sugar, 100ml water and the lemon juice in a small saucepan, bring to a simmer on a low to medium heat, then simmer for about eight minutes, until the mix is starting to coat the back of a spoon. Add the brandy, simmer for another minute, then take off the heat and leave to cool.
Now for the filling. Put the ground nuts in a bowl, add the allspice, salt and zest, then mix. Add the mincemeat and marzipan, and mix again. Heat the oven to 170C /325F/gas 3. Melt the butter in the microwave and take the filo out of the fridge. Lay the filo sheets in a stack, cut them in half vertically from top to bottom, then stack them up so you now have 14 smaller sheets of pastry. Brush a 25cm x 25cm oven tray with the butter and lay in one sheet of filo. Brush again, lay in another filo sheet and repeat until you’ve used up seven sheets, but don’t butter the top sheet.
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