CHOCO­LATE BAKLAVA

PREP + COOK TIME 1 HOUR (+ STAND­ING & COOL­ING) MAKES 24

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Spotlight -

6 sheets filo pas­try 60g but­ter, melted

PIS­TA­CHIO FILL­ING

¾ cup (100g) shelled pis­ta­chios

1 cup (100g) wal­nuts

100g dark choco­late, chopped

coarsely

2 ta­ble­spoons caster sugar 1 ta­ble­spoon finely grated or­ange rind 1 tea­spoon ground cin­na­mon

HONEY SYRUP

¾ cup (165g) caster sugar ¾ cup (180ml) wa­ter

¼ cup (90g) honey 2 ta­ble­spoons or­ange juice

1 Pre­heat oven to 190°C/170°C fan. Line a large oven tray with bak­ing paper.

2 Make pis­ta­chio fill­ing.

3 Layer three pas­try sheets, brush­ing each with a lit­tle of the but­ter. Spread half the pis­ta­chio fill­ing over pas­try, leav­ing a 3cm border along both long sides. Start­ing at one long side, roll up pas­try to form a log. Cut log in half. Place on oven tray, brush with but­ter. Re­peat with re­main­ing pas­try, but­ter and fill­ing.

4 Bake baklava for 20 min­utes or un­til golden and crisp.

5 Mean­while, make honey syrup.

6 Stand baklava on tray for 5 min­utes to cool slightly. Cut each log into six pieces; place in a shal­low heat­proof dish just large enough to hold baklava. Pour hot syrup over baklava; stand for 3 hours, or un­til syrup is ab­sorbed.

PIS­TA­CHIO FILL­ING

Place pis­ta­chios on an oven tray; roast in oven for 5 min­utes or un­til browned lightly. Cool com­pletely. Process nuts with re­main­ing in­gre­di­ents un­til finely chopped.

HONEY SYRUP

Stir sugar, the wa­ter and honey in a small saucepan over medium heat, with­out boil­ing, un­til sugar dis­solves. Bring to a sim­mer. Sim­mer, un­cov­ered, for 10 min­utes or un­til thick­ened slightly. Stir in juice.

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