Watch how to make Baklava Affogato
Ingredients
Makes 12 Baklava Scrolls
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
2 cups honey
75g walnuts, finely chopped (or any other nut)
1 teaspoon ground cinnamon
Vanilla bean ice cream (1 scoop per serving)
Greek or Turkish coffee (1 shot per serving)
Recipe Tips
The Baklava Scrolls can be made ahead and stored in air tight container for up to one week.
Method
To make the Baklava Scrolls
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need a 12 hole cupcake tin.
Remove the Fillo Pastry from its packaging. Unroll it until you have a flat stack of Pastry. With the shortest side of the Pastry facing you, roll the Filo Pastry into a log.
Using a sharp knife, cut the Pastry into 12 even slices. Place each slice into a hole of the cupcake tin. Spoon the butter evenly over each baklava scroll. Bake in the oven for approximately 25-30 minutes, or until golden.
While the scrolls are baking, mix the nuts and cinnamon in a bowl.
Remove scrolls from the oven and drench each scroll generously with honey.
To assemble the affogato
Place one scroll into a serving glass or bowl. Add a scoop of ice cream on top. Pour the coffee over the ice cream. Sprinkle with nuts.