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Cooks In1 hour 10 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 462 23%
Fat 30.6g 44%
Saturates 7.9g 40%
Sugars 26.2g 29%
Protein 9.3g 19%
Carbs 39g 15%
Of an adult's reference intake
- 125 g butter , plus extra for greasing
- 200 g walnuts
- 200 g pistachios , plus extra to serve
- 75 g light brown sugar
- 1 heaped teaspoon ground cinnamon
- 150 g granulated sugar
- 2 large free-range eggs
- 270 g filo pastry
- 75 ml runny honey
- 1 lemon
- 2 tablespoons orange blossom water
By Georgina Hayden
- Preheat the oven to 170ºC/gas 3-4. Grease an 18cm x 30cm baking tray.
- Melt the butter and set aside.
- Chop the nuts, then mix in a bowl with the brown sugar, cinnamon and 50g of the granulated sugar.
- Whisk the eggs, then stir into the nut mixture with 100g of the melted butter and leave to one side.
- Reheat the remaining butter, so it’s loose enough to brush over the pastry. Remove the filo from the packaging and, working quickly, line the dish with a layer of filo, so it hangs over the edge, then brush with butter.
- Repeat, layering up the pastry and butter until you’ve used all of the filo, making sure there is plenty of overhang with each sheet.
- Mix the nut filling one last time, then pour it into the case.
- Fold in the overhanging pastry to create a ruffled top – it won’t cover the whole pie, but you want to show a little of the filling.
- Bake in the oven for 45 minutes, or until crispy.
- While the pie is cooking, place the remaining sugar in a pan with the honey, lemon juice and 100ml of water. Bring to the boil, then simmer for 5 to 10 minutes, or until you have a light syrup.
- Take it off the heat, stir in the orange blossom water, and cool.
- Remove the pie from the oven and drizzle over the honey syrup. Leave it to cool completely.
- Chop the remaining pistachios and sprinkle over. Serve with a good dollop of thick Greek yoghurt on the side, if you like.