Wheel this out when you want a WOW from your guests. The sweet, sticky spicy pastry is served with a warm honey and rosewater syrup. Utterly delicious.
Place all the syrup ingredients in a saucepan and bring to the boil then simmer for approximately 10 minutes until the syrup begins to thicken and coats the back of a spoon.
Pre-heat oven to 180 degrees Celsius.
Warm the brandy and pour over apple rings, leave to soak for 10 minutes. Mix almonds with sugar and cinnamon. Grease the bottom of a small baking tin (30 x 21cm) with melted butter. Cut filo pastry lengthways in half. Brush a layer of filo pastry with butter and top with another, repeat 3 times, place in tin. Sprinkle a third of the almonds over the filo, followed by a third of the apples.
Next, brush a layer of filo with butter, and repeat as above, brushing each layer with butter. Place on top of almonds and apples. Repeat with remaining fruit and nuts. Repeat process once more. To finish, brush the remaining 4 layers with butter and repeat as above. Do not brush the top layer with butter.
Score the surface with a sharp knife into diagonal pieces, no deeper than the top layer of nuts. Sprinkle with a few drops of water to prevent the pastry from curling and bake at 180 degrees Celsius for 20-25 minutes, or until golden. Remove and cool.
Once cool, pour the hot syrup over the baklava and set aside to cool for a few hours, or overnight, until the syrup has been fully absorbed.
Nutritional analysis per serving (42 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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