Honey and pistachio baklava recipe

Calories
144

Fat
5.6g

Saturates
2.7g

Protein
0.9g

Carbs
22.2g

Sugars
15g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Honey and pistachio baklava

About

Crisp layers of buttery phyllo and heaps of fragrant pistachios make for a remarkable ending to every meal

Ingredients

Method

Preheat the oven to 180°C and line your baking tray/tin with melted butter.
Mix together the chopped pistachios and melted butter and spread eight sheets of filo pastry onto the buttered tray. Brush each sheet with melted butter, and place half of the pistachio and butter mixture on top.
Add another six layers of filo pastry, with butter between each. Add the rest of the pistachio mix and then cover with the remaining layers of filo pastry, again making sure to butter in between each sheet.
Cut the baklava into squares and bake in the oven for 50 minutes.
Meanwhile, put the sugar, honey, cinnamon and lemon juice into a saucepan and bring to the boil. Reduce the heat once the sugar has dissolved and simmer for five minutes.
Drizzle the syrup over the cooked baklava and leave it to cool.