Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, gordon's lemon zest baklava. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it.

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

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

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

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

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. It's a bit chewier, and best served fresh so that the tops will be crisp. Another thing that is different about this recipe is that it is baked at a low temperature.

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.

It's a bit chewier, and best served fresh so that the tops will be crisp. Another thing that is different about this recipe is that it is baked at a low temperature. This is because the phyllo sheets are brushed. 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.

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