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Baklava tarts with raspberry filling recipe
Baklava tarts with raspberry filling recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Raspberry-spiced baklava with mascarpone-yogurt filling.
Ingredients:
  • Mixed berries, to serve
  • 4 sheets filo pastry
  • 50g butter, melted
  • 80ml honey
  • 2.50 gm ground cinnamon
  • 40.00 ml pistachios, finely chopped
  • 40.00 ml hazelnuts, toasted, finely chopped
  • 20.00 ml flaked almonds, finely chopped
  • 125g raspberries
  • 250g mascarpone
  • 140g yoghurt
  • 1 tsp vanilla bean paste
  • 1 tsp rosewater essence (optional)
Instructions:
  • Preheat your oven to 180°C and generously grease four 10cm round fluted tart tins with removable bases.
  • Lay out the pastry sheets on a clean work surface and cut each sheet into 8 squares. Cover the squares with a damp tea towel. In a bowl, mix butter, 2 tablespoons of honey, and half of the cinnamon. In a separate bowl, combine pistachios, hazelnuts, and almonds. Brush one pastry square with the butter mixture, sprinkle with the nut mixture, and layer with another pastry square, slightly turning. Repeat this process with 6 more pastry squares, alternating between the butter mixture and nut mixture, and finish with a pastry square to create a stack. Repeat this process to make 4 stacks with the remaining pastry, butter mixture, and nut mixture.
  • Place the pastry stacks in the prepared tins and arrange them neatly on a baking tray. Bake in the oven for 10-12 minutes or until they turn a light golden color. Allow them to cool before moving on to the next step.
  • In a saucepan over medium heat, simmer raspberries with half of the remaining honey until raspberries break down. Strain the mixture into a small bowl through a fine sieve, then chill in the fridge for 30 mins.
  • In a bowl, combine mascarpone, yogurt, vanilla, rosewater (if using), remaining honey, and remaining cinnamon. Whisk until soft peaks form, then gently marble in the raspberry sauce. Divide mixture among tart cases and top with mixed berries before serving.

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