This Baklava Recipe with a Twist is a simple and delicious, sweet treat to share around with family and friends.
500g walnuts or macadamia nuts
2 tablespoons cinnamon
½ teaspoon sea salt
16 sheets filo pastry
1 cup vegan butter (Nuttelex), melted
for the Miso syrup:
½ cup water
¼ cup white sugar
¼ cup brown sugar
1 vanilla pod, cut in half
2 tablespoons miso paste
1 cup maple syrup
Preheat the oven to 180°C. In a food processor, add the nuts, cinnamon and salt and whiz until finely chopped. Line a baking dish with baking paper then begin layering the filo pastry. Each time you place a layer of pastry in the dish, brush it generously with melted butter (the more butter, the better). After you have layered six sheets of pastry, sprinkle over a layer of the nut mixture (about three handfuls). Add two more layers of buttered pastry. Add another layer of nuts. Then again, add two more layers of buttered pastry and another layer of nuts. Finally, top the baklava with a further six layers of buttered pastry. Use a sharp knife to cut the baklava into squares, diamonds or triangles but do not cut all the way to the bottom — just about ¾ way through the assembled baklava. Bake in the oven for around 20–25 minutes until the top is brown and crispy. While the baklava is baking, prepare the syrup. In a saucepan, add all of the ingredients and whisk to combine. Bring to the boil and continue boiling until the syrup has thickened (about 5-7 minutes). Remove the vanilla pod. Once the baklava is cooked remove from the oven and pour the warm syrup all over it. Use a sharp knife to cut the shapes all the way to the bottom of the baklava. Allow to cool completely before transferring
to a serving platter.
Click here to find the full article this recipe was found in.
Photography by Ken Brass
