Ingredients
Makes approximately 48
375g Antoniou Fillo Pastry
250g unsalted butter
200g almonds, chopped finely
1 teaspoon salt
For the syrup
1 cup sugar
1 cup water
For dipping
360g White chocolate, melted
1 cup desiccated coconut, spread onto a plate
30g Flaked almonds
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 180 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 10 minutes. Remove from the heat and allow to cool.
To make the Baklava
Brush two 24-hole mini cupcake tins with melted butter.
Mix the almonds and salt in a bowl.
Place one sheet of Fillo Pastry on the bench, with the short side of the pastry facing you, and brush with butter. Scatter a sprinkling of the almond mixture over the pastry (1-2 teaspoons). Repeat two more times. Place a fourth sheet of pastry on top and brush with butter. Roll the pastry into a tight log. Cut into 12 even slices. Transfer each slice into the hole of the cupcake tin. Repeat with remaining pastry, nuts and butter. Drizzle a little butter over each slice.
Bake in the oven for 20 minutes, or until they are a very light blonde colour (you don’t want them to be too golden in colour). Remove from the oven and spoon each Baklava Bite with one teaspoon of syrup. Aloow them to sit for 5 minutes, then transfer them to a wire rack to cool completely.
Dip the top of each Baklava Bite in the melted chocolate, allowing any exzcess chocolate to drain. Transfer the bite to the plate with coconut, chocolate side down. Aloow the butes to sit in the coconut until the chocolate hardens. Place them face up onto a plate, dip the edge of a flaked almond into the chocolate and attach it to the top of the bite.
These store well in an air tight container for up to 3 weeks, in the pantry.
Learn how to make Effi’s Coconut and Chocolate Baklava Bites