250g caster sugar
juice of half a lemon and zest
9 whole cloves
Fillo Pastry Dome
100g caster sugar
1 tsp ground cinnamon
250g butter, melted
375g Antoniou Fillo Pastry
Stainless steel bowl
The stainless steel mixing bowl we used to create the baklava dome, measures 22cm and has a 7 cup capacity.
Cold syrup, hot baklava
In order to maintain the crispiness of the fillo pastry, it’s critical that the syrup is completely cooled when poured onto the hot baklava,
After pouring on the cold syrup, leave the baklava dome to sit in the bowl to allow it to properly absorb for at least 5 minutes.
To make the syrup, combine the sugar, honey, lemon juice & zest, cloves & water in a saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 5 minutes, then set aside to cool completety.
Process the walnuts in a food processor until coarse (be careful not to over process the mixture). Transfer to a large bowl. Repeat with the almonds, then add them to the walnuts along with the cinnamon & caster sugar. Mix well and set aside.
Generously brush the stainless-steel bowl with some of the melted butter.
This layer will create our “top layer” of the dome cake.
Take one sheet of fillo & brush liberally with butter. Lay it across the bowl ensuring it lines the bowl with excess hanging over slightly. Repeat with another sheet of buttered fillo & lay it on top of another sheet to form a cross. Repeat this process with another 8 sheets of fillo. The aim is to cover the base of the bowl, making sure all layers are buttered well. Fill this layer with half the nut mixture pressing it down ensuring it is compact.
This layer creates a barrier & uses 4 sheets of fillo.
Take one sheet of fillo & brush liberally with butter, then fold it in half & place over the nut mixture tucking in the excess well. Repeat with the remaining 3 sheets of fillo & then fill this layer with the remaining nut mixture.
This layer ends up becoming our bottom layer of the dome. The aim is to make sure our dome holds together and is sturdy for presentation.
Take one sheet of fillo and brush liberally with butter. Lay it across the nut mixture and proceed with the remaining fillo to create a base for the dome. Once all the sheets are used, fold any overhanging sheets across to make a “seal” and brush with extra butter. Pierce the dome with a skewer 5 times and bake in a preheated 180 deg C oven for 30 mins until the top is golden.
Remove the dome from the oven & pour on half the cold syrup making sure it absorbs. Turn the bowl over and place the fillo dome on a cooling rack. Carefully pierce the top of the dome 10 times and pour over the remainder of the syrup. Allow to cool before decorating with cloves and glacé orange slices. Serve in slices and enjoy.
Recipe, styling and photography by Souvlaki for the Soul.