Ingredients
Makes 36-40
375g Antoniou Fillo Pastry
200g unsalted butter, melted
For the syrup
1 cup caster sugar
1 cup water
½ cup honey
10 whole cloves
1 cinnamon quill
the rind of 2 oranges, very thinly sliced
For the Baklava filling
270g walnuts, finely chopped
3 teaspoons ground cinnamon
3 tablespoons sesame seeds
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 190 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. Strain the syrup to remove the cloves, cinnamon and orange rind.
To make the Baklava
Brush three 12-hole muffin tins with melted butter.
Mix the walnuts and cinnamon in a bowl.
Cut the Fillo Pastry stack in half, parallel to the longest side of the pastry, and in then in half again, parallel to the shortest side of the pastry. Place one sheet of Fillo Pastry on your work surface, with the longest edge of the pastry facing you. Brush with butter and lay a second sheet of Fillo Pastry on top. Brush with butter. Sprinkle 1 tablespoon of the walnut mixture evenly across the layer of Pastry. Using your fingers, crinkle the pastry in a concertina design. Coil the Pastry to form a scroll and transfer it to your muffin tin. Repeat with the remaining Fillo Pastry and nuts.
Scatter any remaining nut mixture over the baklava and sprinkle with sesame seeds. Bake for 25-30 minutes or until the pastry turns a deep golden. Pour 1 tablespoon of the cooled syrup over each baklava. Allow to sit for at least 10 minutes then transfer them to a wore rack. Drizzle with more syrup and allow to cool completely.
Learn how to make Baklava Scrolls