Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, gordon's lemon zest baklava. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Gordon's Lemon Zest Baklava is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Gordon's Lemon Zest Baklava is something that I’ve loved my whole life. They are nice and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. To make the syrup, melt the butter and sugar in a pan and simmer until the sugar has dissolved.

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

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. Prepare 100 grams caster sugar
3. Prepare Zest of 1 lemon
4. Make ready 200 grams butter, melted
5. Get 16 sheets filo pastry, cut in half
6. Get For the syrup
7. Take 200 grams caster sugar
8. Prepare Zest and juice of 1 lemon

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. Make Sweet Pistachio Baklava With Lemon Zest.

Instructions 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.

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. Greek Style Baklava by: Chef Ilona Daniel.

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