Ingredients
Makes 36-40 Baklava Sticks
375g pastry
250g unsalted butter, melted
For the Syrup
1 cup sugar
1 cup water
½ cup honey
To decorate
200g roasted almonds, chopped finely
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.
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
Cut the stack of Fillo Pastry in half lengthways.
Lay one sheet of cut Fillo Pastry onto your work bench and brush with butter. Place a metal straw or thin wooden rod 5cm from the bottom edge of the pastry. Fold the bottom edge of the pastry over the straw then roll the pastry around the straw tightly. Push the edges of the pastry towards the centre so that the pastry wrinkles, then carefully pull the pastry off the straw.
Place the stick onto a baking tray. Repeat with remaining pastry. Brush the sticks really well with melted butter and bake for 30-35 minutes, or until the pastry turns a deep golden colour.
Pour the cooled syrup over the pastry sticks, then roll them around so that they are well coated. Roll each stick in the chopped almonds.
Learn how to Crispy Curly Baklava Sticks