Pistachio and quince baklava recipe

Pistachio and quince baklava recipe

Equipment: 

blender or food processor

a baking tray of 25 x 25cm

a fine sieve or chinois

pastry brush

4 quince pears, peeled, cored and halved

200g sugar

cinnamon stick

3 star anise

1 vanilla pod

250g of filo pastry (around 8 to 10 leaves)

150g pistachio nibs

200g butter

Go here to read the rest of the piece and the recipe in the Ham and High newspaper.