Who doesn’t love Baklava! I’ve always thought it would be time consuming and fiddly to make – but it’s not! I particularly love these little Baklava fingers.
based on a recipe from here and here
3/4 cup sesame seeds
2 cups walnuts, finely chopped
2 cups blanched almonds
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted
1 375g jar honey
165g (3/4 cup) sugar
250mls (1 cup) water
1 lemon, rind finely grated and juiced
Preheat oven to 200°C. Lightly grease a shallow baking tray.
Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Combine walnuts, almonds, sugar and cinnamon in the bowl of a food processor and process using the pulse button until they are finely chopped. Combine with sesame seeds.
Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.
Sprinkle 1/4 cup walnut/almond mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.
Meanwhile, to make the honey syrup, combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly.
Cover with foil and store at room temperature in the tin for up to 2 weeks. Cut each baklava diagonally into 3 pieces. Serve.