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Baklava with figs and pistachios

A fabulous sweet to serve at an Easter celebration lunch

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Nutrition (per portion)

Calories71
Total Fat3g

Saturated Fat

0.5g
Total Carbohydrate8.5g

Sugars

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Baklava with fig and pistachio recipe - baking recipes - recipes for Easter - food - allaboutyou.com

Yields: 40

Total Time:

Prep Time:

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Ingredients

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  • 200g/7oz pistachio nuts
  • 25g/1oz golden caster sugar
  • 200g/7oz dried figs
  • 125g/4oz dried apricots
  • 1tbsp orange or rosewater (optional)
  • knob of butter, melted
  • 270g pack of filo pastry
  • few drizzles of honey (use a flavoured one, such as orange blossom, if you wish)

Method

  1. Preheat oven to gas mark 4/180°C (160°C in a fan oven). Add pistachio nuts and sugar to food processor and whizz until finely ground. Transfer to a bowl. Add fi gs and apricots to food processor and whizz until finely chopped, then add orange or rosewater, if using, and transfer to bowl. Tip in pistachio nuts, reserving some for topping, and mix really well so it is well combined and forms a paste.
  2. Brush a few sheets of filo pastry with butter, then lay enough sheets to cover base of tin 3 layers thick, making sure they overlap edges of tin a little. Dot half mixture around pastry and spread evenly. Top with a further 3 layers of filo, brushing with melted butter as you go. Spread over remaining dried fruit mixture, pull in edges of filo and top with sheets, 3 layers thick, and brush well with butter. Slice into squares and put in oven to bake for about 35-45 mins until crisp and golden.
  3. Warm honey in a pan, drizzle over pastry while hot, then sprinkle with the reserved ground pistachio nuts. Leave to cool, then pile squares up on a plate to serve.

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