Ingredients
For the Baklava layer
6 sheets Antoniou Fillo Pastry
75g butter, melted
130g nuts, coarsely chopped (we used a combination of walnuts and almonds)
1 tablespoon ground cinnamon
For the syrup
1 and ½ cup sugar
1 and ½ cup water
½ cup honey
10 whole cloves
1 cinnamon quill
For the honey cake
125g unsalted butter, softened
1 cup caster sugar
4 egg whites, at room temperature
½ cup honey
1 cup milk
2 cups plain flour
2 teaspoons cinnamon
1 teaspoon ground cloves
2 teaspoons baking powder
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. Grease and line a 23cm round cake tin with butter and baking paper.
Mix the nuts and cinnamon together in a small bowl and set aside.
To make the syrup
Place all the syrup ingredients, except for the honey, in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 10 minutes. Add the honey and simmer for a further minute. Remove from the heat and allow to cool.
To make the honey cake
Cream the butter and sugar in the bowl of an electric mixer. Add the egg whites and beat until well combined. Add the honey and milk and mix until combined. Add the flour, cinnamon, cloves and baking powder and mix until incorporated. Pour the batter into the prepared baking tin.
To make the baklava layer
Lay one sheet of Filo pastry onto your workspace, with the long side of the Filo Pastry facing you. Brush with butter. Lay another sheet of pastry on top and brush with butter. Sprinkle 3 to 4 tablespoons of the nut 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 the middle of the baking tray. Repeat with the remaining Fillo Pastry and nuts, placing it around the centre rose until the tray is full.
Bake for 30 minutes. Remove from the oven and cover the tin with foil. Bake for a further 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. Remove from the oven, and using a skewer, poke holes all over the cake. Slowly pour the syrup over the cake, waiting for it to absorb before adding more. Scatter with remaining nuts. Allow to cool in tin for 2 at least hours before serving.
Learn how to make a Fillo Crinkle Honey Baklava Cake