Carrot and pistachio baklava
Baklava is so moreish - leave a plate on the coffee table at your next celebration and watch the pieces disappear.
Equipment and preparation: for this recipe you will need a Swiss roll tin (or similar) measuring 32x22x2cm/13x9x1in.
- 9 medium carrots, peeled, coarsely grated
- 2 tsp sea salt flakes
- 125g/4½oz peeled pistachios, roughly chopped
- 1 tsp ground cinnamon
- ½ orange, juice and zest
- ½ lemon, juice and zest
- 3 tbsp ground almonds
- 3 star anise
- 150g/5oz clear honey
- 250g/9oz caster sugar
- 150g/5oz unsalted butter, melted
- 500g/1lb 2oz ready-made filo pastry