Bake in the oven of 30 minutes until crisp and golden then immediately pour the chilly syrup excessive. Preheat the oven to 180C/Gas 4. Butter an oblong baking tin approximately 30cm x22cm.
It is made using layers of filo pastry , chopped nuts , spices (cinnamon and/or cardamom are common) and with a candy syrup as a final touch. Meanwhile, combine the sugar, honey, water and floor spices in a large saucepan. Bring to boiling level over a medium-high warmth and then cut back to a simmer for 10 minutes.
Melt the butter with the oil in a saucepan over a low heat, use a pastry brush and lightly grease the bottom of a shallow 20cmx 30cm deep baking tray. Line the baking tin with 1 sheet of pastry, folding over any excess pastry. Brush this frivolously with the melted butter and oil.
Thank you for rating this recipe. If you'd prefer to comment further on this recipe you are able to do so in the Customer commentsection on the underside of the web page. For a little variation, you would use a combination of walnuts and other almonds for this recipe. A Greek favourite that makes everybody think you're a grasp chef, but it's sooo easy to make!! I taught a Greek good friend tips on how to make sticky toffee pud, and she taught me this fabulous recipe.
But clearly, there are things to opt for and things to avoid to keep your sticky delight suitable for those on a plant-based mostly food plan. Note that some pre-rolled pastry may also embody another non-vegan elements (or ingredients that could be non-vegan), such as L-cysteine or glycerol. If such ingredients are listed on a product that isn’t specifically labelled as vegan friendly, it's best to keep away from it .
Bring to the boil and simmer uncovered for 10 minutes until the mixture has thickened barely. Repeat till you've used half of the pastry sheets, brushing every one flippantly with butter and oil. Top with rose petals and crushed pistachios.