Pistachio Filo

Fresh

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Thin layers of filo pastry filled with lovely nuts and soaked in sweet syrup. This dessert is very popular Easter festive food  in Eastern Mediterranean countries.

Ingredients ( makes 8 )

50g pistachio nuts, shelled and chopped

50g walnuts chopped

2 tablespoons dark brown sugar

1/2 teaspoon ground cinamon

4 sheets filo pastry, thawed if frozen

2 tablespoons butter melted

For the syrup

200g sugar

juice of half lemon

6-10 cardamon pods crushed

How to make Pistachio Filo

  1. Preheat oven to 200C.
  2. Mix chopped pistachio ( reserve 1 tablespoon for sprinkling ) , walnuts, brown sugar and cinamon.
  3. Brush one sheet of filo with melted butter. Sprinkle 1/4 of the nuts mixture. Cut the pastry in half width ways and roll up one half, then twist to make a circle. Seal the joint with melted butter. Place on the baking tray lined with baking paper.
  4. Repeat step 3 to make 8 circles. Brush the circles with more melted butter.
  5. Bake in oven for 10-12 minutes.Scatter reserved pistachio.
  6. While the nests are in the oven, put  sugar, lemon juice, cardamon pods and 150ml of water in a sauce pan and cook on medium heat. Boil for 2-3 minutes. Strain the syrup. Set aside.
  7. As soon as the pastries come out of the oven, pour the warm syrup over the pastries.
  8. Leave for a few hours until the syrup is absorbed.
 
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