- 8 sheets filo pastry (or 160 gr very thin puff pastry)
- 350 gr shelled pistachios
- 100 gr butter
Make a 30° Baumé syrup:
- 150 gr sugar
- 150 cl orange blossom water (to taste)
- Juice of one lemon.
Chop the pistachios in the cutter bowl.
Melt the butter. Brush the filo pastry with butter.
Place half the sheets of filo in the base of a buttered dish.
Cover with the pistachios. Cover with filo pastry.
Cook for 45 minutes at 170°C then at 210°C for 10 minutes.
To prepare the syrup:
Heat the water and sugar together until they thicken. Add the orange blossom water and lemon juice and set aside.
When the pastry is cooked, moisten with the syrup and cut into diamond shapes.
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