Ingredients
For the Fillo Pastry
50g Antoniou Fillo Pastry
65g Honey
For the chocolate
500g milk chocolate, melted
15g walnuts, roasted and roughly chopped
15g almonds, roasted and roughly chopped
¼ teaspoon sea salt flakes
Method
To make the Fillo Pastry component
Preheat your oven to 200 degrees Celsius, fan forced.
With the Fillo Pastry still rolled, slice the pastry into 1cm thick strips. Place it in a food processor and process it until it is chopped into small pieces (You can instead chop this finely with a knife if you don’t have a food processor).
Spread the pastry onto a small baking tray and bake for 25 minutes or until the pastry is a deep golden colour. While the pastry is baking, remove the tray from the oven every 7 minutes and toss the pastry around. This will ensure it cooks evenly. Transfer the pastry to a bowl and allow to cool completely.
Add the honey to the pastry and mix until well combined.
To make the chocolate bark
Line a 34cm by 24cm baking tray with baking paper. Pour the melted chocolate over the baking tray. Spoon dollops of the pastry and honey mixture. Scatter walnuts and almonds on top. Sprinkle with sea salt. Refrigerate until the chocolate hardens, approximately one hour. Break into pieces and enjoy.
Learn how to make Chocolate Baklava with crispy shredded Fillo Pastry flakes