Nutty Pastry Squares

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.