MAKES 36 PIECES
PREP 25 MINS
COOK 40 MINS
250g filo pastry
90g butter, melted
150ml runny honey plus extra to serve, optional
For the filling:
150g blanched almonds
150g unsalted shelled pistachio nuts
90g golden caster sugar
2tsp ground cinnamon
Finely grated zest and juice of 1 lemon
60g butter, softened
1. Heat oven to 180C, Gas 4. To make the filling, place the almonds, pistachios, caster sugar and cinnamon in a food processor and blend until finely chopped. Add the lemon zest and half the juice and the softened butter, blend again until combined.
2. Butter an 18cmx28cm tray bake tin. Brush one sheet of filo with melted butter and fold in half to fit the base of the tin. Repeat with two more sheets and cover with half the nut mixture.
3. Layer up another three buttered and folded sheets of filo then spread with the remaining nut mixture. Top with four more buttered and folded filo sheets. Using a sharp knife, score a diamond pattern across the top couple of pastry layers. Brush with the remaining butter mixed with 1tbsp warm water. Bake for 40 mins until golden and crisp.
4. Warm the honey with the remaining lemon juice, pour it over the hot baklava and leave to cool. Cut into diamonds and serve with an extra drizzle of honey, if liked.
Per serving: 123 cals, 8g fat (3g saturated), 10g carbs