Ingredients
Makes 18-20 parcels
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
For the syrup
1 cup sugar
1 cup water
½ cup honey
10 whole cloves
1 cinnamon quill
For the Baklava filling
50g walnuts, finely chopped
50g almonds, finely chopped
1 teaspoon ground cinnamon
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. Grease a baking tray with butter.
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 7 minutes. Remove from the heat and allow to cool.
To make the Baklava
Mix the nuts and cinnamon in a bowl.
Place one sheet of Fillo Pastry on your work surface, with the shortest edge of the Pastry facing you. Using your fingers, crinkle the Pastry in a concertina design. Fold the Pastry sides down to form an upside down ‘V’ shape. Fold over the bottom ends slightly and place a heaped teaspoon of the nut mixture on the folded section. Roll the parcel tightly, bringing in the sides as you roll. Place on your baking tray, positioning the rolls close together. Repeat with the remaining Fillo Pastry and nuts.
Pour the melted butter over the parcels. Bake for 30 minutes or until golden. Remove from the oven and pour the syrup over the parcels immediately. Allow to sit for at least 30 minutes before enjoying.
Watch how to make Fillo Crinkle Baklava Parcels