Halloumi and Pistachio Baklava

Name: Halloumi and Pistachio Baklava
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 32
Ingredients: 50 g unsalted butter; 3 large filo sheets; 250 g halloumi, grated; 150 g pistachios, finely chopped; Finely grated zest and juice 1 lemon; Large handful mint, leaves picked and roughly chopped; 1 medium egg; 2 tbsp. runny honey

These sweet and salty savoury baklava bites are sure to intrigue and wow.

By Georgie D'Arcy ColesPublished: 09 November 2023

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These halloumi and pistachio pastries would make for a delicious canapé option for any Christmas party you might be throwing this festive season.

If you're a fan of this canapé, then we have plenty more for you to try.

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

Ingredients

50 g
unsalted butter
3
large filo sheets
250 g
halloumi, grated
150 g
pistachios, finely chopped
Finely grated zest and juice 1 lemon
Large handful mint, leaves picked and roughly chopped
1 medium egg
2 Tbsp.
runny honey

Directions

1. Step 1Melt 50g unsalted butter and lightly grease a 20.5cm square tin.
2. Step 2Cut 3 large filo sheets in 1/2 to make 6 rough 20.5cm squares. Brush 3 filo halves with melted butter and stack in the base of the tin. In a medium bowl mix 250g coarsely grated halloumi, 150g finely chopped pistachios, finely grated zest and juice 1 lemon, large handful roughly chopped mint, 1 medium egg and some seasoning.
3. Step 3Spread mixture into the tin, on top of the filo. Butter and stack remaining filo halves and gently press on to the halloumi mixture. Using a sharp knife, cut a diamond pattern through the stack, spacing the cuts about 3cm apart.
4. Step 4Preheat oven to 180°C (160°C fan) mark 4 and cook the baklava for 30-35min, until golden brown.
5. Step 5In a small pan heat 2tbsp runny honey and 2tbsp water. Pour over the hot baklava. Cool in tin for 5min, transfer to a board and re-slice (if needed).