Ingredients:

• 270 g filo pastry; thawed
• 175 g ground almonds
• 175 g dried apricots; chopped
• unsalted butter; melted, for brushing
• 125 ml water
• 225 g granulated sugar
• 1 tablespoon orange flower water

Direction:

Preheat oven to 180 C / 350 F / Gas 4.  Have ready a 23 cm flan
dish or tin.  Mix almonds and chopped apricots in a bowl.  Brush
the dish with butter and cut the filo sheets in half horizontally.
Use 4 half sheets of pastry to line base and sides, off-setting
the pastry to achieve this.  Allowing excess pastry to overlap
sides, brushing each sheet with butter.  Cover pastry base with
half the apricot mixture, fold in excess pastry and repeat with a
further 4 sheets of pastry.  Add the second half of the mixture.
Cover the top with the final four sheets of pastry, pleating and
folding it to cover total surface.

Brush lightly with butter and cut into diagonal shapes, right
through the layers using a sharp knife.  Bake for 25-30 minutes or
until golden brown.  Meanwhile, make syrup by carefully dissolving
sugar in water, then boil until it has a syrup-like texture.  Remove
from the heat and stir in orange flower water.  Place pan in cold
water and then chill.  When the layer is cooked, remove from oven
and carefully pour the syrup over the hot dish.  Allow to cool and
serve.