And here you were thinking that decadent Greek treat was impossible to make at home ... Look how simple these babies are! The cinnamon-spiced nuts and flaky filo dough are a match made in Mediterranean heaven.
You will need
- 1 1/2 cup nuts (walnuts, pistachios, hazelnuts, almonds or cashews)
- 2 teaspoons cinnamon
- Zest of 1 lemon
- 3 tablespoons maple syrup*
- 10 sheets of filo pastry, thawed but chilled**
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla paste
25 mins to prep
15 mins to bake
Preheat the oven to 180°C.
Add the nuts, cinnamon, lemon zest and the 3 tablespoons of maple syrup to a food processor. Process until the nuts form coarse crumbs and everything is combined.
Place one sheet of filo pastry on a clean surface and cover the rest with a tea towel so they don't dry out. Brush the sheet of pastry with oil and place another sheet of pastry on top. Brush that sheet of pastry with oil and repeat until you have a stack of 5 sheets of pastry then set aside.
Repeat the above step with the other 5 sheets of pastry. You should have 2 stacks of filo pastry. Cut each stack of pastry into 6 rectangles.
Place a heaped tablespoon of the filling near the short edge of the pastry. Roll the pastry as if you're rolling a burrito. Place each 'finger' in a deep baking tray.
Bake for 15 minutes or until golden brown.
To make the syrup topping, add the maple and vanilla to a small saucepan over low heat. When the syrup is heated through, pour over the hot baklava.
Allow the baklava to cool and enjoy. Store leftovers in an airtight container at room temperature or in the fridge.