Ingredients
Makes approximately 40 Sesame Baklava Bites
375g Antoniou Fillo Pastry
180g unsalted butter, melted
For the syrup
1 cup raw sugar (or white sugar)
1 cup water
1 cinnamon quill
2 tablespoons honey
For the sesame filling
250g almond meal
100g walnuts
½ cup brown sugar
2 teaspoon ground cinnamon
¾ cup tahini
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. Set aside a baking tray measuring approximately 36cm by 24cm (or similar).
To make the syrup
Place the sugar, water, cinnamon quill and cloves in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 10 minutes. Add the honey and cook for a further 2 minutes. Set aside to cool.
For the syrup
Place the sugar, water and cinnamon quill in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 7 minutes. Add the honey and cook for a further 2 minutes. Remove the cinnamon quill. Set aside to cool.
For the baklava
Place the almond meal, walnuts, sugar and cinnamon in a large bowl and mix well to combine. Add the tahini and, using your fingers, mix it in well.
Take one sheet of Fillo Pastry and lay it on the bench with the longer edge facing you. Drizzle with butter. Scatter 5 heaped tablespoons of the sesame filling evenly over the fillo. Repeat with two more layers of pastry, butter and the sesame filling, and then finish with a fourth sheet of pastry. Roll the pastry to form a long log.
Using a sharp knife, cut the log into 2cm pieces. Place the pieces into your baking tray. Repeat with remaining pastry and sesame filling to create 3 more logs.
Bake for 30 minutes or until lightly golden. Remove from the oven and pour the syrup over the baklava bites.
Learn how to make Sesame Baklava Bites