Honea Baklava

Servings: Makes: approx. 20

Ingredients

Method

1

To make the syrup, add the water, Honea, caster sugar and mixed spice to a saucepan over a high heat and cook for 10-12 minutes until the liquid has reduced by half and the consistency is syrupy. Allow to cool to room temperature.

2

Next, using a dish roughly the size of one of the filo pastry halves, use a pastry brush to coat the dish with the melted butter, then add a sheet of filo pastry, and brush with the melted butter. Repeat this step until you have 5 sheets of buttered filo at the bottom of your dish.

3

Then, sprinkle a quarter of the chopped nuts evenly onto the filo, and top with 3 more buttered filo sheets. Repeat this step twice, then for the final layer add the remaining quarter of chopped nuts and the 6 remaining halves of filo buttered. The layers of filo should be 5, 3, 3, 3, 6, with the chopped nuts in between.

4

Preheat the oven to 170°C/340°F/Gas 3½, then cut the baklava into 20 pieces, and place into the oven to bake for 30 minutes, until the pastry is golden and crisp.

5

Finally, pour over the syrup and leave to sit for 30-40 minutes until all of the syrup has absorbed.

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