Honeyed mini baklava with rosewater

With Flour/Fyllo,

Honeyed mini baklava with rosewater

Serves35 pieces
Cooks In10' preparation | 20' baking
DifficultyChallenging

Ingredients

  • 0.9 lb pistachio nuts, raw and shelled
  • ½ tsp. ground cinnamon
  • 1 pinch of ground cloves
  • 1 pinch of ground nutmeg
  • 2 heaped tbsp. warm thyme honey
  • 2 tbsp. rosewater
  • 1 packet of phyllo pastry
  • 1/3 lb butter, melted
  • SYRUP
  • 1 cup water
  • 1 cup sugar
  • 1 lemon rind
  • 2 tbsp. rosewater

Method

  1. Roughly chop the pistachio nuts into a bowl and add the spices.
  2. Heat up the honey until runny, and add the rosewater. This mixture must be warm.
  3. Add to the nuts and combine to form a paste.
  4. Spread out the phyllo pastry on the worktop and cut each sheet vertically into 3 strips.
  5. Brush each pastry strip with the melted butter and put a teaspoon of filling on each one.
  6. Roll the pastry into a thin cigar shape.
  7. Press lightly together to seal.
  8. Place the pastries side by side on a baking sheet, the joining part face down.
  9. Brush with the remaining melted butter and bake for 20 minutes at 390°F, until golden.

SYRUP

  1. Combine the water, sugar and lemon rind, and bring to a boil.
  2. Boil on a medium heat for 4 minutes.
  3. Add the rosewater once you remove the syrup from the heat.
  4. Once golden, transfer the mini baklavas to a dish so that there are no gaps between them.
  5. Douse the hot baklavas with the hot syrup.
  6. Leave to cool in the dish so they absorb all the syrup.

Serve with my homemade Greek yogurt ice cream recipe!

TIP

  • Stir the syrup until it begins to boil. Do not stir again after this because the syrup will crystallize.
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Tip