Pair with
Rose petal leaf tea – mellow and sweet-tasting with a wonderfully perfumed aroma.
Ingredients
200g Tate & Lyle Golden Caster Sugar
250ml water
8 tbsp Lyle’s Golden Syrup®
1 large piece lemon peel
120g pistachio nuts, finely chopped
1 tsp ground cinnamon
16 sheets filo pastry
250g butter, melted
30g pistachios, finely chopped, to garnish
Method
- Preheat oven to 180C. Butter the bottom and sides of a 23cm x 33cm baking dish.
- Boil Tate & Lyle Golden Caster Sugar and water until sugar is dissolved. Add Lyle’s Golden Syrup® and lemon peel.
- Simmer for 15-20 mins, then remove from heat and set aside to cool.
- Mix nuts and cinnamon in a bowl and set aside. Trim filo pastry to fit the baking dish. Cover the remaining filo pastry with a damp tea towel to avoid it drying out.
- Line the bottom of the baking dish with 2 sheets of filo and brush top layer with melted butter. Repeat until you have 6 layers of pastry.
- Sprinkle over 3-4 tbsp of chopped nuts. Top with 2 sheets of filo and butter. Repeat twice more. Finish with 4 buttered layers of pastry only.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for 50 mins or until golden and crisp.
- Remove from oven and immediately pour the cooled syrup over it, with the lemon peel removed. Leave to cool.
