Ramadan vibes ✨🌙
Ingredients:
Salted caramel walnut baklava:
- One sheet of filo pastry
- ground walnuts
- salted caramel (mine is homemade. You can use either homemade or shop bought)
- 150g milk chocolate
- melted butter
Pistachio baklava:
- One sheet of filo pastry
- 150g white chocolate
-ground pistachio nuts
- melted butter
- syrup (below)
Syrup:
- 3/4 cup water
- 3/4 cup sugar
-3/4 honey
- few drops of lemon juice
I found with this recipe, all measurements are tailored to how you want the flavours to taste. More or less chocolate, more or less nuts etc. Hence why I didn't really put the amounts, you put as much or little as you like.
Method:
1. In a small saucepan, add water, sugar, honey and lemon and bring to the boil. Simmer on a very low heat till you start to see the syrup thicken slightly. Set aside to cool.
2. Grind the walnuts and then the in a food processor until you they are like crumbs. Place each type of nuts in separate bowls. Mix the salted caramel with the ground walnuts to bind (you can put as much salted caramel as you like). Do the same with the ground pistachio and syrup (I added 2 tbsp to my ground pistachios. Again you can add as much as you like).
3. Melt each type of chocolate in separate dishes. I started with the milk chocolate first. Get the ground walnut, melted milk chocolate, melted butter and one sheet filo pastry (cut the sheet to the width or length needed in which to fit into the baking tin) in front of you. Brush the melted chocolate on the sheet of filo, as much as you like. Next with a spoon, add the ground walnut filling at the bottom of the sheet, leaving a 1inch/2.5cm at the bottom and on the sides of the sheet.
4. Mould the filling with your hands into a long sausage. Fold the bottom margin over the filling, then fold the sides. Brush a little bit of melted butter to the sides. Then start rolling the cigar tightly around the filling. Put a little bit of butter at the end to seal the roll. Place in a slightly greased baking tin, seam down. Repeat with the rest of the walnut filling and for the pistachio filling.
5. Preheat the oven to 180C. Make sure all the cigars are placed closely together in the tin (you want them snuggly :D ). Using a sharp knife, cut the cigars in half (if you want them smaller, cut into 3 pieces). Brush the tops with a little bit of melted butter and place them in the oven for about 25 minutes, until golden brown.
6. Once golden, remove from the oven. Pour over all of the syrup straightaway and then leave to cool. Decorate and done. ENJOY!! xxx
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