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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

136.3g

per serving

545.2 g total

Fat

84.6g

per serving

338.5 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

white

CondimentsSauces

Stem Ginger Syrup

from a jar of stem ginger

Dairy

150

Butter

melted

250

Double Cream

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

200

Filo Pastry

trimmed to fit tray

Liquids

200

Water

NutsSeeds

110

Walnut

finely chopped

110

Pistachio Nut

finely chopped

0.5

tsp

Ground Ginger

for the syrup

0.25

tsp

Ground Ginger

for the ice cream

Almond

roughly chopped

Other

tbsp

Honey

Vegetables

Stem Ginger

finely chopped

Method

Serve two baklava diamonds per plate topped with a scoop of ginger ice cream.

Preheat the oven to 180°C.

Brush a 25cm x 18cm baking tray with melted butter.

Trim the filo pastry sheets to fit the tray.

Layer half the filo sheets into the tray, brushing each individual sheet with melted butter.

Mix the chopped walnuts and pistachios together in a bowl.

Spread the nut mixture evenly over the buttered pastry stack.

Layer the remaining filo sheets on top, buttering each sheet as before.

Score the top layer of pastry into a diamond pattern with a sharp knife.

Bake for 20 to 25 minutes until the pastry is golden.

Boil caster sugar, water, lemon juice, and ground ginger in a pan for 6 minutes to form a syrup.

Pour the warm syrup over the hot baklava and leave it to cool.

Whisk double cream, ginger syrup, ground ginger, and honey in a bowl until soft peaks form.

Fold the chopped almonds and stem ginger into the cream mixture.

Freeze the ice cream for two to four hours until set solid.

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