Ap­ple, wal­nut and maple syrup baklava

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Makes 12 pieces

This sub­lime dessert is greedy on maple syrup – but worth it. — 400g wal­nuts, crushed to a rough gravel, plus 2 tbsp finely chopped

— 4 tbsp de­mer­ara sugar — zest of 1 le­mon

— 2 tsp cin­na­mon

— pinch of freshly

ground nut­meg

— 12 sheets of filo pas­try — 240g but­ter, melted — 500ml maple syrup

For the ap­ples

— 6 dessert ap­ples, peeled, cored and cut into 8 wedges each — 2 tbsp but­ter

— 1 tbsp soft brown sugar Pre­heat the oven to 180C/ gas mark 4. Line an 18 x 30cm bak­ing tray with bak­ing parch­ment.

Mix the crushed wal­nuts with the sugar, zest and spices.

Lay a sheet of filo pas­try on the tray and brush it all over with the but­ter. Re­peat with five more sheets, so they are stacked on top of each other.

Scat­ter the wal­nut mix­ture evenly over the sur­face. Lay an­other sheet of pas­try on top, brush it with but­ter and re­peat with the other sheets.

Use a very sharp knife to score the sur­face down to the fill­ing, in a di­ag­o­nal tile pat­tern.

Bake for 20 min­utes, then turn the oven down to 150C/ gas mark 2½ and bake for an­other 30 min­utes un­til golden – do not let it burn.

Al­low the baklava to stand for a few min­utes, then heat the syrup and pour it over the whole sur­face of the pas­try – it will run into the cuts and down into the cen­tre. You can re­turn the baklava to the oven for four min­utes, for the syrup to meld.

Scat­ter over the chopped wal­nuts, then al­low to cool.

You can pre­pare the ap­ples while the baklava cooks. Put the ap­ple slices, but­ter and sugar in a sauté pan and cook gen­tly un­til the ap­ples are ten­der and be­gin­ning to colour.

Cut the baklava into pieces. Spoon the ap­ples over to serve.

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