Strawberry & pistachio baklava sundae
Serves 2
Easy
Prep:
Cook:
plus cooling
Use a tub of shop-bought pistachio ice cream as the base for this summertime sundae made with baklava, pistachios and fresh strawberries
Skip to ingredients
Units:
- 250g strawberries
- 3 tbsp honey
- drop of rosewater
- 1 tsp lemon juice
- 50g shelled pistachiosroughly chopped
- 4 scoops pistachio ice cream
- 4 baklava squaresor triangles, 2 roughly chopped, 2 left whole
Nutrition: Per serving
- kcal586
- fat34g
- saturates11g
- carbs84g
- sugars64g
- fibre6g
- protein9g
- salt0.62g
Method
step 1
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.
step 2
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.
step 3
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.
