Greek · Dessert
Honey Pistachio Pastry Bars
A dense, nutty Greek-inspired bar built from a buttery pistachio-and-cinnamon base baked until golden, then soaked with a warm honey-lemon syrup so the top stays glossy and the crumb stays moist. It borrows the soul of baklava — honey, pistachio, spice — but in an easy bar format.
$1
12 minsPrep
19 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
239Calories
4.8gProtein
13.5gFat
26.9gCarbs
15.2gSugar
2.1gFiber
61mgSodium
40mgChol
5gSat Fat
175mgPotassium
27mgCalcium
1.3mgIron
0.1mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and brush a 10x10cm baking tin with a little of the melted butter.
2
In a small bowl, stir together the flour, chopped pistachio, sugar, cinnamon and a pinch of salt.
3
Add the beaten egg and remaining melted butter to the dry mix and stir until a thick, slightly sticky paste forms.
4
Press the mixture evenly into the prepared tin, smoothing the top with the back of a spoon.
5
Bake for 18-20 minutes until the top is golden and the edges have pulled slightly away from the tin.
6
While the bars bake, warm the honey, lemon juice and water in a small pan over low heat for 2 minutes until syrupy; do not boil hard.
7
Remove the bars from the oven and, while still hot, spoon the warm honey syrup evenly over the top so it soaks in.
8
Cool completely in the tin on a wire rack for at least 20 minutes before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g All Purpose Flour, sifted
- 16g16g Butter, melted
- 28g28g Pistachio, finely chopped
- 10g10g Sugar White
- 12g12g Egg, beaten
- 1g1g Cinnamon Ground
- 22g22g Honey, 1
- 4g4g Lemon Juice, 1
- 6g6g Water, 1
