Rhubarb and pistachio baklava
This honey and nut dessert is sweet and sticky. Rhubarb adds welcome sharpness. A little goes a long way - serve in tiny pieces with coffee or as an al fresco pudding.
Ingredients
- 250g rhubarb (about 3 sticks), sliced into very thin 2mm slices
- 200g shelled pistachios, finely chopped
- 150g golden caster sugar
- 1 orange
- 1 pack ready-made filo pastry
- 150g unsalted butter, melted
- 200ml runny (clear) honey
- splash orange flower water (optional)
Method
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Step 1
Preheat oven to 180°C/Gas 4. Put the rhubarb, pistachios and sugar in a bowl. Finely grate in the zest of half the orange. Mix together.
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Step 2
Lay the filo out flat on your work surface. Dampen a clean tea towel and lay it on top, to stop the pastry drying out. Cut the pastry across the narrower width into 3 equal sections.
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Step 3
Brush each layer of the first third with some of the melted butter, laying the sheets on top of each other in a small (about 25x15cm) baking dish or tray as you go.
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Step 4
Spread over half the rhubarb mixture. Repeat the brushing and layering of filo, then the rest of the rhubarb, then top with a final layer of filo.
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Step 5
Use a very sharp knife to cut right through the baklava, across each way to make a small diagonal pattern. Bake for 40-45 minutes, depending on your oven, until crispy and golden.
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Step 6
Remove from the oven and leave to cool completely. Gently warm the honey and juice from half the orange in a small pan.
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Step 7
Add a splash of orange flower water (add sparingly - it's strong). Pour evenly over the baklava and leave to cool at room temperature, then chill in the fridge overnight. Serve cut in the small diagonal pieces.