EASY BAKLAVA ROLL-UPS

Makes 12

A LITTLE EFFORT

GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes

ghee 4 T, melted

Woolworths frozen phyllo pastry 250 g, thawed sugar 250 g water 1 cup

ClemenGold 1, zested and juiced walnuts 100 g, toasted pistachios 100 g, toasted almonds 100 g, toasted honey 4T

1 Line a large baking tray with baking paper. 2 Brush each sheet of phyllo pastry with the melted ghee, making 3 piles of 3 layers. Working with the widest part of the pastry facing you, cut each pile into 6 long triangles, each with a 5 cm-wide edge. Freeze until required. 3 Combine the sugar and water in a medium saucepan, stirring until all the water has been absorbed. Bring to a simmer over a low heat, then increase the heat to medium-high and boil for 5 minutes. Remove from the heat, then add the ClemenGold zest and juice.

4 While the syrup is boiling, crush the nuts separately in a mortar and pestle until a medium to fine texture has been reached. Combine, reserving 2 T crushed pistachios for topping. Mix the mixed crushed nuts with the honey. 5 Preheat the oven to 180°C. Remove the phyllo triangles from the freezer, then place

1 T nut-and-honey mixture on the widest edge of each triangle, then roll the widest edge towards the point of the triangle creating a croissant-style baklava roll-up. 6 Place each roll-up on the prepared baking tray, cover generously with the citrus syrup and bake for 20–25 minutes, or until slightly caramelised and gooey. Top with the reserved pistachios before serving. WINE: Villiera Jasmine White 2019