Pastissets are lighter than air and covered in sugar. What more could you ever want? These lovely biscuits are from the Catalonia and Baleares regions of Spain, and have certainly stood the test of time. Delicious for teatime.
Print Recipe Open nuts and rose-syrup baklava Serves: 6 – 8 Cooking Time: 20 mins Ingredients 500g phyllo pastry 60ml (¼ cup) butter, melted 10ml (2 tsp) water Filling 100g pistachios, toasted and finely chopped 100g almonds, toasted and finely chopped 100g walnuts, toasted and finely chopped 45ml (3 tbsp) sugar 20ml (4 tsp) ground
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