Nutty Pastry Squares
1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Blender
To make the syrup allow the sugar to caramelise in a large frying pan set over a moderate heat. Add 50 ml water and the lemon juice. Add the saffron threads and allow to simmer until a fine syrup is formed.
To make the filling mix the pistachios, sugar and the cardamom. Stir into a spreadable paste by adding approx. 6 tbsp water.
Cut the filo pastry into squares (approx. 7 cm x 7 cm | 3" x 3"). Spread half of each square with the pistachio paste and fold in half.
Heat the ghee in a saucepan and fry the pastries for 2-3 minutes until golden-brown. Drain on kitchen paper.
Dip the pastry into the saffron syrup and leave to dry on a wire rack before serving.