Ingredients
Method
Ingredients
Baklava pots:
- 200 g filo pastry (specifically made for baklava)
- 200 g butter
- 200 g pistachios
- 100 g biscuits
Honey Syrup:
- 250 g honey
- 100 g sugar
- 250 ml water
- 3-4 slices of lemon
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Method
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1Finely crush the pistachios and biscuits and mix them together.
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2Melt the butter.
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3Cut the filo pastry into small 10x10 cm squares so that they fit perfectly into the pots.
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4In the pots, layer 5-7 pieces of filosheets followed by around a tablespoon of the pistachio-biscuit filling.
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5Repeat this process 2 more times so that you have 3 layers of pistachio-biscuit filling in total.
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6You can cut the last layers of filo pastry in a round shape for a more flawless finish.
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7Add around 30-35 g of butter in each pot, and cut each of the pots into 4 triangles, to ensure that the butter seeps through the filo layers.
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8Bake in the oven for 40 minutes at 160°C (fan).
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9For the honey syrup
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10Add all the ingrediens to your Le Creuset pot and bring it to a boil on medium to high heat.
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11Turn down the heat and let it simmer for 20 minutes in order for the syrup to infuse all the lemon.
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12Let it cool down to room temperature and pour it on top of the baklava pots that just came out of the oven.
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13Serve your delicious baklava pots with vanilla icecream and enjoy!
