Strawberry & pistachio baklava sundae
Use a tub of shop-bought pistachio ice cream as the base for this summertime sundae made with baklava, pistachios and fresh strawberries
- Prep:15 mins
Cook:5 mins
plus cooling - Serves 2
- Easy
Nutrition per serving
- kcal 586
- fat 34g
- saturates 11g
- carbs 84g
- sugars 0g
- fibre 6g
- protein 9g
- salt 0.62g
Ingredients
- 250g strawberries
- 3 tbsp honey
- drop of rosewater
- 1 tsp lemon juice
- 50g shelled pistachios , roughly chopped
- 4 scoops pistachio ice cream
- 4 baklava squares or triangles, 2 roughly chopped, 2 left whole
Method
Set 4 strawberries aside. Finely chop the rest. Cook the chopped strawberries in a pan with a squeeze of honey, a drop of rosewater and the lemon juice over a medium heat for 4-5 mins, then remove from the heat and leave to cool completely.
Tip the remaining honey and the pistachios into another pan over a medium heat. Cook for a few minutes until sticky and add a pinch of salt.
Divide the compote between two glasses, then top with a scoop of ice cream each, the chopped baklava and some of the honeyed pistachios. Slice 2 of the whole strawberries and arrange vertically around the edge of the glasses. Add the rest of the ice cream and pistachios, then the whole baklava and strawberries.
