Walnut and Pistachio Baklava – Bar & Kitchen
Pair with

Rose petal leaf tea – mellow and sweet-tasting with a wonderfully perfumed aroma.

Walnut and Pistachio Baklava

Desserts Food
18 Servings
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
  1. Preheat oven to 180C. Butter the bottom and sides of a 23cm x 33cm baking dish.
  2. Boil Tate & Lyle Golden Caster Sugar and water until sugar is dissolved. Add Lyle’s Golden Syrup® and lemon peel.
  3. Simmer for 15-20 mins, then remove from heat and set aside to cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from oven and immediately pour the cooled syrup over it, with the lemon peel removed. Leave to cool.