- 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.