Pistachio and Date Baklava recipe for Afternoon Tea

Ingredients

Yield:

6 Portions

• Lemon Sugar Syrup

  • 300g Sugar
  • 300g Honey
  • 300g Honey
  • 40ml Lemon Juice

• Date Nut Filling

  • 50g Pistachio Nuts
  • 50g Walnuts
  • 50g Almonds
  • A few pinches of Cinnamon Powder
  • 200g Tunisian Dates
  • 15 sheets filo pastry

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

35 Minutes

1. 1. Finely chop or ground all ingredients and mix together.
   2. Melt Butter to brush Filo sheets
   3. Line baking tray or dish with 3 layers of Filo Paste brushing with melted butter between sheets
   4. Sprinkle with date nut filling then add another 3 layers of Filo and butter
   5. Make up with 4 layers of nut filling as below.
   6. Cut to desired size in the tray and soak with the lemon syrup
   7. Bake @160°C for 20 minutes then place in a hot oven 220°C until golden
   8. Add a little more syrup whilst it is still hot.
   9. Set aside to cool and serve at room temperature