Easy Dinners

No cooking today as we are meeting Izzy for a family fry up-come-brunch in Winc…

No cooking today as we are meeting Izzy for a family fry up-come-brunch cobbsfarmshops in Winchester on the recommendation of my IG pal Emma winchestereats – after brekkie, I will definitely be meandering around the farm shop. Fun for me, worrying for my husband! πŸ˜‚

Frangipane baklava rolls is my contribution to this week’s theme of Middle Eastern food run by sundayafternoonbakingclub – πŸ˜‹

To make: πŸ‘‰πŸΌπŸ‘‰πŸΌ &πŸ‘‡πŸΌπŸ‘‡πŸΌ

🀀 For the baklava rolls:
1 pack of filo pastry
150 gms of melted butter
200 gms walnuts
200 gms pistachios
1 tsp cinnamon

🀀 For the syrup:
150 gms caster sugar
62 mls honey
150 mls water
4 cloves
1 cinnamon stick
Juice of 1/2 lemon

🀀 For the frangipane:
120 gms cold butter
50 gms caster sugar
1 egg whisked

🀀 Method:
1/ Syrup: Put everything into a saucepan and bring to the boil. Simmer for 6 minutes. Set to one side to cool.

2/ Baklava: In a processor, add the nuts, cinnamon and blitz until finely chopped but not turned to dust.

3/ Frangipane: then add the butter, caster sugar and egg and blitz until formed into a paste

4/ Lay out and butter a filo sheet. Then lay the 2nd sheet down and butter that too

5/ Add 2 tbls of frangipane along the bottom and then spread it across the length

6/ Roll it up quickly and then place in your buttered tin, repeat the process until all the filo and frangipane is used, then brush all over with butter

7/ Bake in the oven on 180 for 40 minutes until golden brown. Remove, and immediately pour the cooled syrup over the baklava.

Allow the baklava to soak up the syrup for around 5-6 hours. Decorate with crushed pistachios and edible rose petals. Enjoy! 🀀

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24 Comments

  1. Ohh yes❀️❀️ Delicious my dear ❀️❀️

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