Baklava is one of the most famous desserts around the world. Usually, it’s made of layers of filo filled with chopped nuts and and held together with honey infused syrup. Even though it originates from Constantinople and no one really knows if it’s a Greek or a Turkish dessert, both countries are giving it justice with some phenomenal variations.
My variation comes in the form of Baklava tartlets. It’s unbelievably easy to prepare and bake and each tartlet is an individual portion so no need for cutting the dessert which makes it ideal for parties. A lot of people use pistachios for Baklava but I know that traditionally -where I come from at least- it’s mostly walnuts that are used and some almonds. You can use any nuts you like or have in hand really.
Right, let’s get baking my darlings!
Ingredients
- 1 packet filo pastry
- 1,5 cup walnuts
- 1/2 cup almonds
- 1/3 cup sugar
- 1 tsp cinnamon powder
- 1 tsp clove powder
- 3/4 cup butter, melted
- FOR THE SYRUP
- 3/4 cup sugar
- 3/4 cup water
- 3/4 cup honey
- 1 cinnamon stick
- 3 cloves
Instructions
Step 1
Pre heat the oven at 180ºC. Prepare the syrup by adding all the ingredients in a small saucepan and bringing it to the boil. Once it reaches boiling point, boil for exactly 3 more minutes and remove from the heat. Let it cool.
Step 2
In a food processor, add the nuts, sugar, cinnamon powder and clove powder and blitz to chop the nuts some finely and some not so much. In a separate bowl, keep 3 tbsp behind for decoration.
Step 3
Cut every filo sheet (apart from two) in squares. Each filo sheet will produce 6 squares. From the two filo sheets you left behind cut 24 circles using a round cutter or even a class.
Step 4
Brush the squares with butter and place two in each muffin space. Add two tbsp of nuts in each tartlet.
Step 5
Place the filo circles on top of the nuts and add one more tbsp of nuts. Repeat by placing the remaining of the filo circles, closing each tartlet.
Step 6
Bake for 30 minutes or until golden. Once they are out of the oven, drizzle some of the syrup in each muffin case and let them cool. Sprinkle the remaining of nuts on top for decoration.
Notes
It's best to remove the tartlets from the muffin tin just before serving. This way they will keep their moisture and won't dry out.
