The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27448/baklava-christmas-tree

LifestyleFOOD.com.au

Enjoy building this festive creation!

Ingredients

  • Filo pastry

  • 800g plain flour

  • 4 tbs extra virgin olive oil

  • 2 tsp pink sea salt flakes

  • 400g cornflour

  • 400ml warm water

  • Cashew and cardamom baklava (x14)

  • 200g clarified butter

  • 500g unsalted cashews

  • 14 sheets filo pastry (20cmx15cm)

  • 1Kg caster sugar

  • 1 lemon, juice & zest

  • 10 cardamom pods, lightly crushed

  • ½ cup sesame seeds, toasted

  • Loukoumi and pistachio baklava (x16)

  • 200g clarified butter

  • 500g roasted pistachios

  • 16 sheets filo pastry (20x15cm)

  • 200g honey

  • 200g caster sugar

  • 3 tsp rosewater

  • Spiced almond and vanilla baklava (x60-70)

  • 1kg blanched almonds

  • ½ cup fine semolina

  • Pinch pink sea salt flakes

  • 1 vanilla bean

  • 500g clarified butter

  • 40 sheets filo pastry (33x23cm)

  • 60-70 cloves

  • 750g caster sugar

  • 250g honey

  • 1 orange, zest & juice

Method

  • 1.

    Filo pastry -Flour, EVO, salt with 400 ml of water, Knead it in the machine for 5 minutes, Rest for 1 hour

  • 2.

    Divide dough into 16 discs, dust them with cornflour and rest for 10 min (with tea towel). Work the pieces with pasta machine till very thin.

  • 3.

    Cashew and cardamom baklava - Preheat oven 170C and brush tray with butter (33x23cm). Pulse the nuts in the food processor. Place one fillo sheet on the bench with shortest edge close to you and brush with butter.

  • 4.

    Put dowel and nuts and roll it, remove the baklava from dowel. Roll it like a snail and make 14 pieces.

  • 5.

    Butter them and bake for 20-30 minutes (until gold).

  • 6.

    Cardamom, sugar, lemon (juice & zest) in 450 ml of water. Bring to boil, reduce heat and leave on it for 3-5 min. When baklava is cool, pour syrup and add the pieces of loukoumi.

  • 7.

    Loukoumi and pistachio baklava - set oven at 170C. Brush butter in 2 baking trays. Put pistachios in a food processor and pulse a few times.

  • 8.

    One fillo sheet on the bench with shortest edge close to you, brush with butter.

  • 9.

    Put dowel and nuts and roll it, remove the baklava from dowel and make 16 pieces.

  • 10.

    Brush butter and bake 30-35 min.

  • 11.

    Combine in 450 ml rose water, sugar, honey, bring to boil, reduce heat and leave on it for 3-5 min

  • 12.

    When baklava is cool, pour syrup and add the pieces of loukoumi.

  • 13.

    Spiced almond and vanilla baklava - set oven at  170C

  • 14.

    In a food processor put almonds, salt, semolina and vanilla seeds (finely chopped)

  • 15.

    Brush a baking dish (23x33cm) with butter and put 1 sheet of pastry, brush again and put another sheet (you need 6 layers) Put crushed almonds, another sheet and butter and crushed almonds. Do it again until you finish the crushed almonds.

  • 16.

    Top with other 6 sheets (with butter between them), Press the top and brush it with butter and then put in fridge for 1 hour

  • 17.

    Cut the baklava in diamond pieces, put 1 clove per piece, Bake for 40 min (until golden).

  • 18.

    Combine in 450ml water,  sugar, honey, orange (zest & juice), and vanilla pod. Bring to boil. When sugar dissolved, reduce heat and after 3 min set at RT. Remove baklava from oven, wait 5 min and add syrup.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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