Ingredients
Makes 24 Swirls
375g Antoniou Fillo Pastry
300g walnuts, finely chopped
3 teaspoons cinnamon
200g unsalted butter, melted
For the syrup
1 cup (230g) sugar
1 cup (250ml) water
½ cup honey
1 cinnamon quill
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need two 12-hole muffin tins for this recipe.
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 Baklava
Mix the walnuts and cinnamon together. Unroll the Fillo Pastry and split it into two even stacks of pastry (8-9 sheets of pastry per stack). Brush the top sheet of each stack with butter. Spread half of the walnut filling across each stack of pastry, so that it evenly covers the pastry. Press it down with the back of a spoon or your hands so that it is nice and flat.
From the short side of the pastry, carefully roll each stack into a log. Using a sharp knife cut the log into 12 even slices. Place each slice into the hole of a muffin tin. Drizzle each slice with a teaspoon of melted butter. Bake in the oven for 30 minutes or until the pastry turns a deep golden colour. Remove from the oven and immediately pour one tablespoon of syrup over each slice. Allow to sit for 15 minutes in the tray before transferring the swirls to a serving platter.
Learn how to make Baklava Swirls with Fillo Pastry