Baklava With Tangelo Syrup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Baklava is always great, and this tangelo syrup adds something extra. Ingredients:
160g butter |
1 cup caster sugar |
1 cup tangelo juice, strained |
tangelo rind |
1/2 cup honey |
1 tsp orange essence or orange blossom water |
200g natural almonds, with skin on |
150g walnuts |
80g pistachio kernels |
2 tsp ground cinnamon |
1/2 tsp ground cloves |
18 sheets filo pastry |
Directions:
1. Preheat oven to 160degC. Brush a 25cm by 18cm by3cm deep slice pan with a little butter.
2. Combine sugar, tangelo juice, honey and orange blossom water in a saucepan over low heat. Stir until sugar dissolves and mixture comes to the boil. Cook for 5 mins or until syrup thickens slightly. set aside to cool.
3. Place nuts and spices into a food processor and pulse until finely chopped. Transfer into a bowl and stir in 3/4 cup of the syrup.
4. Brush 6 sheets of filo pastry with butter and layer one on top of the other to make a stack. Repeat with the remaining sheets to make 2 more stacks. Fold each stack in half so the short edges meet. Lay a stack in the base of the prepared pan.
5. Spoon half the nut mixture over the filo base. Cover with another layer of filo. Spread remaining nut mixture and cover with remaining stack of filo. Trim if necessary.
6. Using a small sharp knife, mark into pieces. bake for 1 hour or until golden brown and crisp.
7. Pour remaining tangelo syrup and stand for 2 hours before cutting into pieces. Sprinkle with rind for decoration.
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