Ingredients
Syrup
250g caster sugar
250ml water
120g honey
Juice of half a lemon and zest
9 cloves
Fillo Pastry Dome
375g Antoniou Fillo Pastry
400g walnuts
200g almonds
100g caster sugar
1 tsp ground cinnamon
250g butter, melted
Decorations
whole cloves
Glacé orange slices
Recipe tips
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.
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge and allow it to come up to room temperature in its packaging (at least 2 hours).
Preheat your oven to 180 degrees Celsius.
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 completely.
Process the walnuts in a food processor until coarse. 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.
First Layer
This layer will create our “top layer” of the dome cake.
Take one sheet of Filo Pastry & 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.
Second Layer
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.
Third layer
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 for 30 minutes or until the top is golden.
Remove the dome from the oven & pour half of the cold syrup, making sure it absorbs. Allow to sit for 5 minutes. 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 remaining syrup. Allow to cool before decorating with cloves and glacé orange slices. Serve in slices.
Recipe, styling and photography by Souvlaki for the Soul.
How to make a Baklava Dome Cake