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.
200g butter
Go here to read the rest of the piece and the recipe in the Ham and High newspaper.
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