THE HONEY-PISTACHIO CRUST

(Our Play on Greek Baklava)

THE HONEY-PISTACHIO CRUST

Ingredients: 12 sheets Phyllo pastry, 200g Butter (melted), 300g Pistachios (ground), 100g Walnuts (ground), 1 tbsp Cinnamon, 0.5 tsp Cloves, 200ml Honey, 100ml Water, 1 Lemon (juiced)...

Ingredients

  • 12 sheets Phyllo pastry
  • 200g Butter (melted)
  • 300g Pistachios (ground)
  • 100g Walnuts (ground)
  • 1 tbsp Cinnamon
  • 0.5 tsp Cloves
  • 200ml Honey
  • 100ml Water
  • 1 Lemon (juiced)

Cooking Method

  1. The Build Layer phyllo sheets in a tray, brushing each with butter. Every 3 layers, add a heavy rain of spiced nuts.
  2. The Scorch Cut into diamonds; roast at 180°C for 40 minutes until the top is rock-hard golden and charred at the edges.
  3. The Bloom Boil honey, water, and lemon juice; add a tiny 10ml splash of the hot syrup to the remaining dry spice to release the perfume.
  4. The Marriage Pour the hot honey-silk over the cold baklava layers; let it soak for 4 hours.
  5. The Final Flourish Finish with a final dust of raw ground cinnamon.

Cuisine: Balkan

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