Ingredients
Makes approx 40 Baklava Bites
375g Antoniou Fillo Pastry
120g unsalted butter, melted and clarified
100g almonds, coarsley chopped (or any other nut)
For the syrup
1/2 cup brown sugar
2 shots espresso coffee
1/4 cup honey
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. You will need two 24 hole mini cupcake tins.
Remove the Fillo Pastry from its packaging. Unroll it until you have a flat stack of Pastry. Separate the Pastry into two even stacks of Pastry. With the shortest side of the Pastry facing you, roll one stack of Filo Pastry into a log.
Using a sharp knife, cut the Pastry into thin even slices. Place each slice into a hole of the cupcake tin. Repeat with second stack of Pastry. Spoon the butter evenly over each baklava scroll. Bake in the oven for approximately 25 minutes, or until golden.
While the scrolls are baking, make the syrup. Combine the sugar and coffee in a small saucepan and bring to a boil over medium heat. Simmer for 10 minutes. Add the honey and simmer for a further 2 minutes.
Remove scrolls from the oven and spoon some syrup over each scroll. Top each scroll with nuts. Enjoy!
Watch how to make Crispy Coffee Baklava Bites