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(Greek Honey and Nut Dessert)

350g (12 oz.) Filo Pastry
175g (6 oz.) Melted Butter
150g (5 oz.) Chopped Walnuts
150g (5 oz.) Chopped Almonds
1 teaspoon ground Cinnamon

110g (4 oz.) Caster Sugar
110ml (4 oz.) Honey
110ml (4 oz.) Water
1 teaspoon Vanilla Extract

Set the oven to 175 C, 350F, Gas 4

Have ready a shallow roasting tray, a swiss roll tin is perfect.
You will also need a pastry brush to butter the pastry.
Mix the nuts with the cinnamon.
Cut the sheets of pastry to fit the pan.
(Left over pieces can be patched together to make a layer.)
Butter the bottom of the tin.
Lay a sheet of pastry on this.
Butter this sheet lightly and lay another on top.
Scatter over some of the nuts.
Repeat with the pastry and the nuts, buttering between each layer and finish with a double layer of Filo.

Using a sharp knife cut into diamond shapes all the way to the bottom of the pan.
Bake for about 30 mts at the set temperature.

While this is baking put the sugar, honey, water and vanilla into a pot,
Bring to the boil and simmer together for about 20 mts.

As soon as you take the baklava out of the oven spoon over all the honey mixture over it and leave to cool.
Serve this warm or cool, delicous with ginger ice cream.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef