Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gordon's lemon zest baklava. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Gordon's Lemon Zest Baklava is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Gordon's Lemon Zest Baklava is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have gordon's lemon zest baklava using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Gordon's Lemon Zest Baklava:

1. Make ready 300 grams unsalted pistachio nuts, chopped (you may find this easiest to do in a blender)
2. Make ready 100 grams caster sugar
3. Get Zest of 1 lemon
4. Make ready 200 grams butter, melted
5. Get 16 sheets filo pastry, cut in half
6. Prepare For the syrup
7. Take 200 grams caster sugar
8. Make ready Zest and juice of 1 lemon

The flavor will vary depending on the type of nuts you use and what's added to the honey and butter mixture. The original recipe calls for vanilla. Vanilla is great, but so is a mixture of orange and lemon zest. As for the texture, it's a little different from regular Baklava, but still pretty flaky.

Steps to make Gordon's Lemon Zest Baklava:

1. 1. Preheat the oven to 160ºC/Gas 3. —– 2. Put the pistachios, caster sugar and lemon zest into a bowl and mix together. —– 3. Select a baking tray the size of your halved filo sheets. Brush it with melted butter and place a halved sheet of filo on it. Brush this with butter, sprinkle with some of the pistachio mixture, and continue layering the sheets in the same way until you have used all 32 of them.
2. 4. Using a sharp knife, cut the layered pastry into bite-sized squares. Bake for 30–40 minutes, until golden and crisp on top. —– 5. Meanwhile, make the syrup. Put the sugar, lemon zest and juice into a small saucepan with 200ml water and bring to the boil, stirring to help the sugar dissolve. Simmer for 7–10 minutes, until the syrup has slightly thickened. Set aside to cool.
3. 6. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it penetrates every bit of them and runs between the gaps. Leave for at least 12 hours before eating. The baklava can be stored in an airtight container for up to a week.

Vanilla is great, but so is a mixture of orange and lemon zest. As for the texture, it's a little different from regular Baklava, but still pretty flaky. Make Sweet Pistachio Baklava With Lemon Zest. INGREDIENTS *Note: Make sure to work quickly with phyllo dough because leaving the dough out in the open can cause the dough to dry. You can also put a damp rag or towel on top of the dough to prevent drying.

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