The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27451/military-baklava-fort

LifestyleFOOD.com.au

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Ingredients

  • Filo 1

  • 600g plain flour

  • Pinch sea salt flakes

  • 400ml warm water

  • 60ml light extra virgin olive oil

  • Filo 2

  • 600g plain flour

  • Pinch sea salt flakes

  • 400ml warm water

  • 60ml light extra virgin olive oil

  • Filo 3

  • 600g plain flour

  • Pinch sea salt flakes

  • 400ml warm water

  • 60ml light extra virgin olive oil

  • Filo 4

  • 600g plain flour

  • Pinch sea salt flakes

  • 400ml warm water

  • 60ml light extra virgin olive oil

  • 800g corn flour

  • 1.250Kg unsalted butter

  • Cashew filling

  • 500g cashews

  • 200g walnuts

  • 1 tbs ground cinnamon

  • Syrup 1

  • 120g honey

  • 220g caster sugar

  • 30ml lemon juice

  • 30ml mandarin juice

  • Rind of 2 mandarin

  • 6 cloves

  • 60ml water

  • Macadamia filling

  • 500g macadamia nuts

  • 200g cashews

  • 2 tsp ground cardamom

  • 80g chopped dark chocolate

  • Syrup2

  • 120g honey

  • 220g caster sugar

  • 30ml lemon juice

  • 30ml orange juice

  • Rind of 2 orange

  • 6 cloves

  • 60ml water

Method

  • 1.

    For the filo pastry, repeat 2 times in two stand mixers combine, flour, salt, water and oil and mix with dough hook then once combined mix for 4 minutes on medium. Rest filo for 1 hour at room temp.

  • 2.

    For cashew filling, slightly roast cashews for around 5 minutes to bring out oils, then combine all cashews, walnuts and cinnamon in food processor pulse to the desired consistency. (this process is to be completed twice)

  • 3.

    For the macadamia filling, slightly roast macadamia for around 5 minutes to bring out oils, then combine all cashews, macadamia, chocolate and cardamom cocoa and cinnamon in food processor pulse to the desired consistency.

  • 4.

    To make the baklava, melt 300g butter for stacking.

  • 5.

    For the first roll, split dough into 80-90g balls and place on tray, cover with glad wrap… roll out approximately 6 to 15cm and stack with heaps of corn flour, then roll out to double in size, then restack and dust again, then roll to shape and size of pan, then start stacking, base layer should be 6 layers of filo, then nut mixture, then 2 more layers, then nut mixture and finally 6-7 layers of filo. Making sure brush liberally with butter in between all layers, brush top too.

  • 6.

    For the second roll, split dough into 80-90g balls and place on tray, cover with glad wrap… roll out approximately 6 to 15cm and stack with heaps of corn flour, then roll out to double in size, then restack and dust again, then roll to shape and size of pan, then start stacking, base layer should be 6 layers of filo, then nut mixture, then 2 more layers, then nut mixture and finally 6-7 layers of filo. Making sure brush liberally with butter in between all layers, brush top too.

  • 7.

    For the third roll, split dough into 80-90g balls and place on tray, cover with glad wrap… roll out approximately 6 to 15cm and stack with heaps of corn flour, then roll out to double in size, then restack and dust again, then roll to shape and size of pan, then start stacking, base layer should be 6 layers of filo, then nut mixture, then 2 more layers, then nut mixture and finally 6-7 layers of filo. Making sure brush liberally with butter in between all layers, brush top too.

  • 8.

    Reserve dough there will be 1 stack of dough left use this as a reserve in case filo breaks.

  • 9.

    Preheat oven to 180°C.

  • 10.

    Once baklava is built place into fridge or freezer for 15 minutes to set. Once set make required cut for pattern.

  • 11.

    Bake for 50  minutes to 1 hour.

  • 12.

    For the first syrup, add sugar, rind, water, cloves, honey and simmer for 5-10 minutes then add lemon and mandarin to taste. Once baklava is out of the oven pour syrup over straight away and leave to cool/soak.

  • 13.

    For the second syrup, add sugar, rind, water, cloves, honey and simmer for 5-10 minutes then add orange to taste. Once baklava is out of the oven pour syrup over straight away and leave to cool/soak.

  • 14.

    Count that you have enough pieces. Present as a tower.

Notes

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

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