Lit­tle baklava bites

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 30 PREP TIME 10-15 MIN­UTES COOK TIME 12 MIN­UTES

These lit­tle treats are a ver­sion of the de­li­cious Greek or Turk­ish baklava dessert. A great store-cup­board standby dessert to take along to a gath­er­ing.

2 pack­ets mini filo tart shells (avail­able at good delis and su­per­mar­kets) 100g but­ter 4 ta­ble­spoons honey ½ cup sugar 1 ta­ble­spoon fresh le­mon juice 1 tea­spoon ground cin­na­mon ½ tea­spoon ground cloves ½ cup chopped toasted wal­nut halves (see above right) ½ cup chopped pecans ½ cup chopped pis­ta­chios ½ cup chopped blanched al­monds runny honey to serve (op­tional)

Pre­heat oven to 180°C. Place the tart shells in the holes of a mini muf­fin tray. This will keep them in place while they are cook­ing. In a medium saucepan, gen­tly melt the but­ter and honey to­gether. Add the sugar and le­mon juice, and stir un­til sugar has dis­solved. Add the spices and nuts, and stir over a medium heat for 2 min­utes. Spoon the mix­ture into the tart shells. Bake for 10–12 min­utes un­til the filo is golden brown. If de­sired, driz­zle with ex­tra honey to serve. Serve warm.

Toasted wal­nuts

Heat the wal­nuts in a dry fry­ing pan over a medium-high heat, stir­ring, for 3–5 min­utes un­til lightly coloured, smelling re­ally fra­grant and heated through. Cool before stor­ing in a zip-lock bag or air­tight con­tainer for up to 1 week, or in the freezer for up to 3 months.

Lit­tle baklava bites

Ex­tract re­pro­duced with per­mis­sion from El­bows Off the Table, Please by Jo Sea­gar. Pub­lished by Pen­guin/Ran­dom House New Zealand. RRP $50. Recipes and text © Jo Sea­gar, 2016. Photography © Jae Frew, 2016. Avail­able na­tion­wide from 26 Au­gust 2016.

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