• (½ cup) pistachios
  • (½ cup) walnuts
  • 200g (1 cup) granulated sugar
  • Grated zest of 1 lemon
  • ½ teaspoon ground cardamom
  • 6 sheets filo pastry
  • 177ml (¾ cup) olive oil
  • Heat oven to 180C (350F).

Line two baking sheets with baking paper.

In the bowl of a good processor fitted with the blade attachment; place the nuts, sugar, lemon zest and cardamom. Pulse until you have a sand like consistency with some slightly bigger pieces still in the mix.

Working with one filo pastry sheet at a time, keeping the rest covered with a tea towel so that they don’t dry out. Place the filo sheet on the lined baking tray and brush the filo with olive oil.

Sprinkle with 1/6th of the pistachio sand, top with another sheet of filo and sprinkle again, until you have three sheets of filo, each topped with pistachio sand.

After the last layer has been topped with pistachio sand brush some more olive oil on top.

With a sharp knife cut the filo into 16 equal rectangles, and then cut the rectangle in half diagonally creating two triangles.

Place in the oven for 10 minutes until crisp and golden.

While the first batch bakes, repeat with remaining ingredients.

Cool completely before storing in an airtight container at room temperature for up to 5 days.