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    Tuesday, December 29, 2015

    Fruit & nut baklava Recipe

    Fruit & nut baklava Recipe

        Melted butter, to grease
        200g pistachio kernels
        100g walnuts
        170g pkt dried cranberries
        1/2 teaspoon ground cinnamon
        1/2 teaspoon ground ginger
        85g (1/4 cup) fruit mince
        45g (1/4 cup, lightly packed) brown sugar
        24 sheets filo pastry
        125g butter, melted


        125ml (1/2 cup) water
        1 orange
        215g (1 cup) caster sugar
        6 whole cloves

    Fruit & nut baklava Recipe

        Step 1

        Preheat oven to 150°C. Brush a 25cm (base measurement) square cake pan with butter. Process the pistachios, walnuts, dried cranberries, cinnamon and ginger in a food processor until finely chopped. Transfer to a bowl. Stir in the fruit mince and sugar.
        Step 2

        Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 sheet with melted butter. Fold in half crossways. Place in the pan. Repeat with another 7 filo sheets and butter, overlapping the filo slightly to line the base of the pan completely.
        Step 3

        Sprinkle half the nut mixture over the pastry. Continue layering with the remaining filo, butter and nut mixture, finishing with filo. Tuck pastry edges into sides of pan. Score pastry into 36 squares. Bake for 50-55 minutes or until crisp. Set aside to cool slightly.
        Step 4

        Meanwhile, to make syrup, place water in a saucepan. Peel 5 strips of orange rind. Place in pan. Juice orange. Add 60ml (1/4 cup) juice, sugar and cloves to pan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until the mixture thickens slightly. Cool. Strain mixture through a sieve into a jug. Discard rind and cloves.
        Step 5

        Pour the syrup over the baklava and set aside for 2 hours to cool completely. Cut into squares.

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    Item Reviewed: Fruit & nut baklava Recipe Rating: 5 Reviewed By: Mrs. Chef
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