Bonjour! Hello! I just had the opportunity of traveling around Paris and London for the past 2 weeks. What a vacation!! My husband and I started out in London and then skipped over to Paris. Both cities are absolutely amazing.
This was one of my favorite spots in all of London.
No, I didn’t color coordinate my outfit that day to match the Tower Bridge… although it looks like this could be a Christmas greeting, it’s not.
So in London, you might have heard the food is only so-so. You might have heard that there is not much to boast about besides fish and chips. You might have heard it’s not worth going there to eat and to stock up on pastries in Paris before you get there. I’m here to say that’s not entirely true!
London has some fantastic restaurants. Carefully scope out what you like and you’ll find some real gems. When going for Indian, Thai or Middle Eastern cuisine, it is a win every time. We were lucky to find some great side shops and cafes. After a lunch of mouthwatering shawarma at a Lebanese cafe, our waitress handed us a little gift. Complementary baklava!
We love baklava! This cafes assortment were delicious. And it got me thinking of sharing another flavor of this amazing treat on the blog. Pistachio baklava makes a new delicious spin on a favorite pastry.
Remember how we made almond baklava a while ago? To make pistachio baklava, simply swap out the almonds with pistachios! So simple, it’s hardly worth blogging, but the results are delicious. The simple change of nuts gives such a flavor kick. We all love flavor kicks.
Baklava also accompanies other desserts quite well for a pretty dessert presentation!
You don’t need to pair it with mini pecan tarts or lemon bars (with drizzles of chocolate) to create a stellar dessert tower. Make a statement with just pistachio baklava if you’d like. We won’t judge. But these desserts do round out all flavor combinations and give taste testers a fully balanced treat. You could even get creative and create a spread for afternoon tea. Now that is just what I need! Who’s in?