Lemon and Pistachio Baklava
Lemon and Pistachio Baklava
Try this quick and easy dessert recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 60 minutes
  • Yield 16 servings
  • 300 grams unsalted Pistachio nuts, chopped (you may find this easiest to do in a blender)
  • 100 grams Caster sugar
  • Zest of 1 Lemon
  • 200 grams Butter, melted
  • 16 sheets of Filo pastry, cut in half
  • For the syrup
  • 200 grams Caster sugar
  • Zest and juice of 1 Lemon
  1. Preheat the oven to 160°C/Gas 3
  2. Put the pistachios, caster sugar and lemon zest into a bowl and mix together
  3. Select a baking tray the size of your halved filo sheets. Brush it with melted butter and place a halved sheet of filo on it. Brush this with butter, sprinkle with some of the pistachio mixture, and continue layering the sheets in the same way until you have used all 32 of them
  4. Using a sharp knife, cut the layered pastry into bite-sized squares. Bake for 30–40 minutes, until golden and crisp on top
  5. Meanwhile, make the syrup. Put the sugar, lemon zest and juice into a small saucepan with 200ml water and bring to the boil, stirring to help the sugar dissolve. Simmer for 7–10 minutes, until the syrup has slightly thickened. Set aside to cool
  6. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it penetrates every bit of them and runs between the gaps. Leave for at least 12 hours before eating. The baklava can be stored in an airtight container for up to a week

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