Ingredients
Makes 8-10 parcels
375g Antoniou Fillo Pastry
300g unsalted butter, melted
250g walnuts, roughly chopped
¾ cup honey
Ground cinnamon, for serving
Method
Before you begin this Filo Pastry recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature.
Place one sheet of Fillo Pastry on your workbench and brush with butter. Place another sheet on top to form a cross, and brush with butter. Sprinkle 2 tablespoons of walnuts in the centre where the sheets cross over. Fold in the sides to form a parcel. As you fold in each side, brush with butter before folding in the next side. Brush well with butter on both sides. Repeat with remaining pastry and walnuts.
Place the parcel, one at a time, in a large frypan over medium heat and cook for 1-2 minutes, or until the underside is golden. Flip over and cook the other side until golden. If required, flip a third time to make it extra crispy and golden. Place on a chopping board and cut into pieces. Transfer to your serving plate, drizzle with honey and top with walnuts and cinnamon.
Watch along as Andrew make's his quick version of Baklava in a frypan