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Baklava loaf
Baklava loaf
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Indulge in a warm, decadent fusion dessert of baklava swiss roll scones, topped with vanilla ice cream and syrup.
Ingredients:
  • 82.50 ml blanched almonds
  • 37.95 gm walnuts
  • 32.00 gm brown sugar
  • 3.75 gm ground cinnamon
  • Plain flour, for dusting
  • 450.00 gm self-raising flour
  • 80g butter, cubed
  • 1-64.38 gm milk
  • 1 egg, lightly beaten
  • 168.75 gm white sugar
  • 89.38 gm honey
  • 125.00 gm water
Instructions:
  • Preheat your oven to 180°C and prepare a 6.5cm deep, 10cm x 21cm loaf pan by greasing and lining it.
  • In a food processor, blend almonds and walnuts until finely chopped. Transfer to a bowl and mix in sugar and cinnamon. Reserve 1 tablespoon of the mixture for later.
  • Sprinkle a thin layer of plain flour onto a flat baking tray. Sieve self-raising flour into a large bowl.
  • Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
  • Create a deep well and pour in 1 cup of milk. Use a flat-bladed knife to blend until it forms a soft dough, adding extra milk as needed. Transfer onto a lightly floured surface. Lightly knead until smooth (be careful not to over-knead to keep the scones light).
  • Roll out the dough between two sheets of baking paper into a 21cm x 36cm rectangle. Brush with egg, sprinkle the nut mixture over the dough, then roll it up like a Swiss roll starting from one short end. Place the rolled dough into a loaf pan.
  • Bake for 50 to 60 minutes until a skewer comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.
  • Prepare the syrup: Combine all ingredients in a saucepan over medium-high heat. Stir and cook for 5 minutes until the sugar dissolves. Allow it to boil without stirring for another 5 minutes.
  • Using a skewer, generously pierce the top of the warm loaf. Drizzle half of the syrup over the loaf and then sprinkle with the reserved nut mixture. Let it stand for 5 minutes before serving warm slices with the remaining syrup on the side.

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