Ingredients
For the Pavlova
225 g egg whites (approximately 6 egg whites), at room temperature
Pinch salt
450 g caster sugar
2 tsp cornflour
1½ tsp white vinegar
For the Baklava Layers
16 sheets Antoniou Fillo Pastry
1 cup honey
125g butter, melted
100g pistachio nuts, finely chopped
100g almonds, finely chopped
2 tablespoons rapadura sugar
1 tsp cinnamon
½ teaspoon ground nutmeg
For the Baklava Cream
500ml thickened cream
500g fresh cherries
Honey
Recipe Tips
Store bought Pavlova
This is a great option if you don’t have time to make your pavlova, just ensure you adjust size of your baklava Fillo layers to be the same size.
Prepare the day before
Start the pavlova component of this recipe the day before serving it.
Cracking Pavlova
Don’t stress if your pavlova cracks in parts – it is completely normal for it do so!
Assembling the Pavlova
Do not make the cream or assemble the pavlova until just before you are ready to serve.
Method
To make the Pavolva (day prior)
Preheat the oven to 160 degrees Celsius. Place a 20cm cake tin on some baking paper and draw a circle around it. Flip the piece of baking over and place it onto a lightly oiled baking tray.
Place the egg whites into the clean, dry bowl of an electric mixer with the salt. Whisk on medium until peaks form. Add the sugar 1 tablespoon at a time, allowing at least 15 seconds before each sugar addition.
Once the sugar has all been added, whisk for a further 5 minutes. Place some mixture between two of your fingers, if the sugar has not completely incorporated, whisk for a further 2 minutes, at which point the mixture should feel smooth. Add the cornflour and vinegar and very gently fold through.
Place the mixture onto the centre of the circle on your prepared baking tray. Using a spatula and palette knife shape your pavlova into a neat 20cm round layer, ensuring your edges are as straight as possible and the top is mostly flat.
Place in the oven and immediately reduce the heat to 110 degrees Celsius. Bake for one hour and 15 minutes. Switch the oven off and leave the pavlova in there with the oven door shut for at least 6 hours, or overnight.
To make the Baklava layers
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 200 degrees Celsius.
Place the pistachio nuts, almonds, rapadura sugar, cinnamon and cloves in a bowl and mix well to combine.
Place the honey in a small saucepan over low heat and as soon as it starts to simmer remove it from the heat. Set aside.
Lay one sheet of Filo Pastry on a clean bench with the short side facing you. Brush with melted butter. Layer another sheet of Fillo on top and brush with butter. Sprinkle 3 tablespoons of the nut mixture evenly over the Pastry.
Repeat this step 2 more times to create a neat stack, so that you have used 6 sheets of Fillo and created 3 layers of nuts in total. Layer a 7th sheet of Fillo on top, brush with butter and then an eighth sheet of Fillo, brush with butter.
Place a 20cm cake tin on the stack and use it as a template to cut a round circle. Ensure you use a sharp knife. Cut the surrounding Fillo Pastry into rough triangular or rectangular shapes, these will be used to create crushed baklava shards.
Transfer the round cut out and shards to a large, buttered baking tray. Using a pointy skewer poke holes all over the circular layer (but not the shards). Repeat this process to create a second circular layer and more shards.
Place in the oven and cook for 15 minutes or until golden. Remove from the oven and immediately drizzle with honey. Allow the circles and shards to cool completely. These can be made ahead of time and stored in airtight containers out of the fridge.
To make the cream filling
Place the thickened cream into a bowl. Using an electric mixer, beat the cream until it is thick. Measure approximately 2 cups worth of shards and using your hands crush them lightly into the thickened cream. Using a spatula gently fold the crushed baklava into the cream. This step should be done just before serving your pavlova.
To assemble
Place the first round baklava layer on a platter, followed by the pavlova and then the second baklava layer. Spread the cream evenly over the baklava and decorate with cherries.
Drizzle with honey and serve immediately. Any leftover baklava shards can be served alongside the pavlova.
Recipe, styling and photography by Sydney Food Sisters.