Date & ma­cadamia baklava

Little Treasures - - RECIPES -

This rich, sweet dessert pas­try is great for a once-in-a-while treat. It boosts en­ergy and sat­is­fies those preg­nancy sugar crav­ings. READY IN 55 min­utes MAKES 24


170 grams dried dates, finely sliced 175 grams ma­cadamia nuts 1 tea­spoon ground cin­na­mon 2 ta­ble­spoons caster (su­perfine) sugar 250 grams un­salted but­ter, plus ex­tra for greas­ing the bak­ing tray 375 grams packet of filo sheets


125 grams caster (su­perfine) sugar 3 ta­ble­spoons mo­lasses 1 lemon zest 1 Pre­heat the oven to 180°C. Grease a 25 cm x 30 cm bak­ing tray with some but­ter. Place the dates in a mix­ing bowl. Place the ma­cadamia nuts in a food pro­ces­sor and pulse sev­eral times, break­ing them into a crum­ble, then add to the mix­ing bowl. Add the cin­na­mon and caster sugar and mix to­gether well, set aside. Place the but­ter into a small saucepan over low heat and melt, then re­move from the heat. Di­vide the filo pas­try sheets into three piles. Take the first pile and one by one brush each sheet with the melted but­ter, then lay the filo pas­try on the bak­ing tray. When you have used the first third of the filo, spread half the date/nut mix­ture evenly across the pas­try. 2 Re­peat the process with the sec­ond pile of filo then spread the re­main­ing date/ nut mix­ture to evenly cover the pas­try. Layer and but­ter the last third of the filo over the top then use a sharp knife to cut the pas­try into squares, trim­ming off any ex­cess. Bake in the oven for 25 min­utes. 3 To make the mo­lasses glaze, place a saucepan over medium heat and add the caster sugar, mo­lasses, 250ml wa­ter and lemon zest. Stir well, mak­ing sure the liq­uid is com­bined and bring to the boil, drop­ping to a sim­mer and re­duc­ing by a third. 4 Re­move from the heat and re­move the lemon zest, then pour into a heat­proof con­tainer and re­frig­er­ate un­til needed. 5 Re­move the baklava from the oven and spoon half the mo­lasses glaze over the top of the pas­try. Wait 10 min­utes to cool and spoon the rest of the glaze over the top.

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