Friday, 17 July 2015



(Serves 30)

150g granulated sugar
1/2 lemon, zest of
150g Chosen by you Pure Clear Honey
150g walnuts
150g pistachios
100g unsalted butter, melted
270g pack frozen Jus-Rol Filo Sheets, de-frosted

How to make:
Preheat the oven to 160C/140C Fan/Gas 3. Put the sugar in a pan with the zest and 250ml water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer, uncovered, for 8-10 minutes until syrupy. Stir in the honey, then pour into a heatproof jug and leave to cool. Chop the nuts finely – in a processor or with a sharp knife – and mix together. Grease a non-stick cake tin, about 21cm square, with a little of the butter. Take a sheet of filo; put the rest on a plate and cover with a clean, damp tea towel so it doesn’t dry out. Brush the filo sheet with butter, then fold in half, so the butter is inside. Lay in the tin, trimming to fit if necessary. Butter 2 more sheets and fold as before. Layer them on top, then brush with butter. Cover with an even layer of the nuts. Drizzle on 5 tbsp of the syrup. Prepare 3 more sheets of filo as before. Layer on top of the nuts. Brush with more butter – you may not need all of it. Using a sharp knife, score the top 3 layers of pastry in 30 squares. Bake for 30 minutes or until golden brown. Drizzle over the remaining syrup; leave to cool. Cut into squares.
(ASDA Recipes)