Ingredients
Makes 16-18
375g Antoniou Fillo Pastry
200g unsalted butter, melted and clarified
For the syrup
1 cup caster sugar
1 cup water
½ cup honey
10 whole cloves
1 cinnamon quill
For the Baklava filling
270g walnuts, finely chopped
3 teaspoons ground cinnamon
3 tablespoons sesame seeds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 5 minutes. Remove from the heat and allow to cool.
To make the Baklava
Brush one and a half 12-hole muffin tins with melted butter.
Mix the walnuts and cinnamon in a bowl.
Cut the Fillo Pastry stack in half, parallel to the shortest side of the Pastry. Place one sheet of Fillo Pastry on your work surface, with the longest edge of the Pastry facing you. Brush with butter and lay a second sheet of Fillo Pastry on top. Brush with butter. Sprinkle 1 heaped tablespoon of the walnut mixture evenly across the layer of Pastry. Using your fingers, crinkle the Pastry in a concertina design. Coil the Pastry to resemble a rose and transfer it to your muffin tin. Repeat with the remaining Fillo Pastry and nuts.
Scatter any remaining nut mixture over the baklava and sprinkle with sesame seeds. Bake for 25 minutes or until golden. Pour 2-3 tablespoons of the cooled syrup over each baklava. Allow to sit for at least 30 minutes before enjoying.
Watch how to make Baklava Fillo Crinkle Cakes