You can mix and match the quantities of almonds and pistachios or walnuts however you like.

By , 21 September 2015
  • Ready in: 60 mins
  • Serves: 20
  • Price: 40p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt low
  • Energy 913KJ 218KCAL
of your reference intake.
Typical energy values per 100g: 913kJ/218kcal.
  • 150g granulated sugar
  • Half unwaxed lemon, grated zest
  • 150g Asda Extra Special Chilean Rainforest Clear Honey
  • 150g blanched almonds
  • 150g shelled pistachios or walnuts
  • 100g unsalted butter
  • 270g pack filo pastry, chilled
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Put the sugar in a pan with 250ml water and the lemon zest and 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.

  • Finely chop the nuts, then mix them together.

  • Melt the butter and use a little to grease a non-stick shallow tin, about 21cm square. Put the filo pastry on a plate and cover with a clean, damp tea towel to prevent it drying out. Brush a sheet of pastry with some of the melted butter, then fold in half with the butter inside. Lay in the tin. Butter another 2 sheets of pastry and fold in half as before. Lay them on top, and brush the top layer with butter.

  • Cover with an even layer of nuts, then drizzle over 5 tbsp of the syrup.

  • Brush 3 more sheets of pastry with butter and fold them in half as before. Layer on top of the pastry and nut stack in the tin. Brush with more butter – you may not need it all. Using a sharp knife, score the top of the pastry into portions.

  • Bake for 30 minutes or until the top is golden brown. Drizzle over the remaining syrup and leave to cool. Cut through the scored marks to serve.