Nectarine Baklava
Preheat oven to 350F (175C). Cut pastry sheets in half, then cut each half in quarters. Working quickly, brush 1 cut sheet of pastry with melted butter. Line 8 individual 4-inch pans with 1 piece of pastry. Brush 3 more cut sheets with butter and lay cut pieces into pans, overlapping each other at different angles. In a bowl, combine nuts, cinnamon and 1/2 of sugar; spread 1/2 of nut mixture over pastry. Cover with 2 more layers of pastry, each brushed with butter, then top with remaining nut mixture. Cover with remaining pastry, brushed with butter. Press down pastry in pans and bake 20 to 25 minutes, until golden-brown. Meanwhile, in a saucepan, combine remaining sugar and lemon juice. Cook, over low heat, until sugar dissolves. Stir in lemon rind and orange flower water. Bring to a boil and simmer 3 minutes; cool slightly. Slice nectarines into syrup, turning carefully to coat. Spoon into center of pastries and dust edges with icing sugar. Serve lukewarm or cold, when pastries have absorbed some syrup. Garnish with nectarine slices and fresh herbs, if desired. Makes 8 servings.
