This has been sitting in my reading list for a while now and what interests me about this is the use of filo pastry. I have never worked with filo pastry before and I thought this will be interesting to try. This recipe is from Anna Olson, a Canadian baker who inspires me and her recipes always trustworthy. Here’s the recipe, adapted slightly.
(Makes about 16 individual rounds)
For the filling
- 1/2 cup pistachios
- 1/2 cup melon seeds
- 1 tbsp caster sugar
- 1 tsp mixed spice
- 170g unsalted butter, melted
- 18 sheets filo pastry
- 1 cup caster sugar
- 1/2 cup honey
- 1/2 cup water
- 1 lemon
- 1 tsp mixed spice
- Melt the butter and brush some of the melted butter on the baking tin. I used an 8 inch square tin.
- Preheat the oven at 180 degrees.
- Roughly chop the nuts and stir spice and sugar together with the nuts. You can use a processor to process the nuts, sugar and spice together.
- Cut the filo pastry in half and cover with a damp cloth to prevent drying out.
- On a sheet of filo pastry, lightly brush on the melted butter.
- Place another filo pastry over the first and brush on melted butter just like for the first layer.
- Using the rounded long handle of a wooden spoon, roll the short part of filo pastry over the handle of the spoon and pull the rolled pastry off the spoon. You will end up with a messy, ruffled long pastry. join the ends of the ruffled pastry into a circle and place in the buttered baking tin. Repeat for the rest of the pastry. You will end up with about 16 rounds.
- Brush the tops of the filo pastry with the remaining butter.
- Spoon a generous amount of nuts filling into the center of each rounds.
- Bake in preheated oven of 180 degrees for about 30 minutes, until golden brown.
- As the filo pastry is baking, prepare the syrup.
- In a pot, place sugar, honey, spice in the pot.
- Half the lemon and squeeze the juice of the lemon into the pot and place the lemons in the pot.
- Bring to boil and allow to simmer for 5 minutes. Remove the lemon halves.
- When the pastry is baked, spoon hot syrup over the pastry and allow to cool to room temperature before enjoying.