makes
24
prep
35 minutes
difficulty
Mid
makes
24
serves
preparation
35
minutes
difficulty
Mid
level
Ingredients
- 3 cups water
- scant 3 cups sugar
- 1 packet filo pastry
- 250 g unsalted butter, melted
- 250 g ground pistachios
Instructions
Mix together the water and sugar in a large saucepan over a low heat until the sugar dissolves. Simmer for 30 minutes to reduce to a syrup. Allow to cool.
Meanwhile, divide the filo in half and cut into sheets to fit a pastry tin (ideally about 30 x 20 cm). Brush the bottom of the tin with melted butter and cover with a sheet of filo pastry. Continue until you have used half the pastry. Cover with a thick layer of crushed pistachios and continue the pastry and butter process until the pastry is finished.
Score through the pastry layers carefully, making diamond shapes, about 5-6 cm long.
Bake in a moderate oven for about 15 minutes or until golden brown. While still hot, pour over the cooled syrup and set aside to cool before removing from the tray.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
