Hmmmmmm .... can't find ready made filo anywhere ... all sold out :(
Sooooo ... looking up recipes so I can venture forth and make my own - so here goes ...I will return and let you know here it goes - photos too !
Wish me luck.
Hooray ....I found some in Sainsburys!
So following the recipe method ....
Pistachios
I started to chop by hand but then decided to use my liquidiser.
I melted 150gms of unsalted butter - and lightly buttered the base of a 20cm x 20cm (8" x 8") tin and then started to layer half the filo sheets, layer by layer - folding in any edges ... each layer generously buttered. I followed the recipe and used 250 g of filo pastry sheets.
Halfway through or so I thought added a layer of all the ground down pistachios (200g) - maybe over grinding them a little - and the then using sdame technique layered the rest iof the filo.
However ....counted the sheets of filo incorrectly and ended up having more layers on top than below the layer of pistachio.
Placed in pre-heated oven at 180 / gas mark 4 for 25-30 minutes - I ended up cooking for nearly 35 minutes.
Still waiting for the baklava to cool, I made the syrup - equal parts water to caster suger and juicesof half a lemon. Make sure sugar dissolves by stiring then bring to a simmer and simmer for 15 minutes.
When baklava has cooled and pour over the syrup.
Finally made as you can see Saturday night 11.30 pm ish ... so it's now Sunday morning and just QC'd ( Quality Contolled) them. Hmmm adjectives .... moist... crisp pastry .... sweet..... succulent.....
and moreish.
I had, in my tiredness miscounted thre layering of sheets and unlike me - less below but more on top - but as I said so moreishly delicious has to made again.
Lovely to give as a gift ....
Mmmmm- it's Monday and have been baking all day for others ... so filo is currently on hold but should have time Tuesday afternoon .....
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