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Walnut and Pistachio Baklava with Almond and Ginger Ice Cream
Sweet nut-filled filo pastry diamonds served with a creamy homemade ginger and almond ice cream.
Baking
Vegetarian
Dessert
Sweet
Nuts
Estimated Nutrition
Calories
1355.1
kcal / serving
5420.2 kcal total
Carbs
136.3
g
per serving
545.2 g total
Fat
84.6
g
per serving
338.5 g total
Protein
19.6
g
per serving
78.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
250
g
Caster Sugar
white
CondimentsSauces
50
ml
Stem Ginger Syrup
from a jar of stem ginger
Dairy
150
g
Butter
melted
250
ml
Double Cream
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
200
g
Filo Pastry
trimmed to fit tray
Liquids
200
ml
Water
NutsSeeds
110
g
Walnuts
finely chopped
110
g
Pistachio Nuts
finely chopped
0.5
tsp
Ground Ginger
for the syrup
0.25
tsp
Ground Ginger
for the ice cream
50
g
Almonds
roughly chopped
Other
2
tbsp
Honey
Vegetables
50
g
Stem Ginger
finely chopped
Method
1
Preheat the oven to 180°C.
2
Brush a 25cm x 18cm baking tray with melted butter.
3
Trim the filo pastry sheets to fit the tray.
4
Layer half the filo sheets into the tray, brushing each individual sheet with melted butter.
5
Mix the chopped walnuts and pistachios together in a bowl.
6
Spread the nut mixture evenly over the buttered pastry stack.
7
Layer the remaining filo sheets on top, buttering each sheet as before.
8
Score the top layer of pastry into a diamond pattern with a sharp knife.
9
Bake for 20 to 25 minutes until the pastry is golden.
10
Boil caster sugar, water, lemon juice, and ground ginger in a pan for 6 minutes to form a syrup.
11
Pour the warm syrup over the hot baklava and leave it to cool.
12
Whisk double cream, ginger syrup, ground ginger, and honey in a bowl until soft peaks form.
13
Fold the chopped almonds and stem ginger into the cream mixture.
14
Freeze the ice cream for two to four hours until set solid.
15
Serve two baklava diamonds per plate topped with a scoop of ginger ice cream.