Heres the recipe: For the base 300g/10½oz pistachios 3 limes, zest only 75g/2½oz caster sugar 2 tbsp poppy seeds pinch ground cloves 400g/14oz ready-made filo pastry 225g/8oz butter, melted For the syrup 175g/6oz honey 125g/4½oz caster sugar 3 limes, juice only splash orange blossom water Preparation method Preheat the oven to 150C/300F/Gas 2. Grease and line a 22cm/9in square baking dish. Pulse the pistachios, lime zest, sugar, poppy seeds and cloves in a food processor until the mixture resembles coarse breadcrumbs. Trim the filo pastry to the size of the dish. Place six sheets of pastry into the dish, brushing melted butter over each layer. Spread over a third of the pistachio mixture and cover with another layer of pastry. Repeat the filling and layering process twice more and finish with a final layer of pastry. Place the baklava in the oven for 1 hour, or until crisp and golden-brown on top. For the syrup, heat the honey, sugar, lime juice, 250ml/8½fl oz water and orange blossom water in a small, heavy-based saucepan. Cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the hot syrup over the filo mixture and set aside to cool. Cut the baklava into slices and serve.
Posted on: Fri, 31 Oct 2014 17:18:21 +0000
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