Ingredients
Makes 24 Tarts
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the syrup
1 cup (230g) sugar
1 cup (250ml) water
½ cup honey
1 cinnamon quill
For the custard
750ml milk
¾ cup (130g) fine semolina
½ cup (115g) caster sugar
1 teaspoon vanilla bean paste
50g butter
1 egg
For the Baklava filling
300g walnuts, coarsley chopped
3 teaspoons ground cinnamon
Method
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.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 15 minutes. Remove from the heat and allow to cool.
To make the Custard
Place the milk, semolina, caster sugar and vanilla bean paste into a saucepan over medium heat. Stir the ingredients until they are well combined and continue stirring until the custard thickens, approximately 5-7 miniutes. Remove fromt he heat and mix in the butter. Then whisk in the egg. (The custard can be prepared ahead of time. Cover with cling wrap, so that it is touching the custard, and refrigerate).
To make the Tarts
You will need two 12-hole muffin tins for this recipe. Brush your muffin tins with melted butter.
Mix the walnuts and cinnamon in a bowl.
Lay six sheets of Fillo Pastry onto your bench, brushing each sheet with butter. Cut the sheets into eight even pieces. Transfer one of the pieces into the muffin tin, pushing it in and folding in the sides to form a tart case. Repeat with remaining pastry and butter.
Fill each tart case with one tablespoon of the nut mixture. Place two tablespoons of custard over the nuts.
Bake for 30-35 minutes or until the pastry turns a deep golden and the custard is just set. Pour one tablespoon of the cooled syrup over each baklava. Allow to sit for at least 10 minutes then transfer them to a wire rack. Drizzle with a little more syrup and sprinkle them with any remaining walnut and cinnamo mixture.
Learn how to make Baklava Custard Tarts