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Baklava with espresso and honey syrup
Baklava with espresso and honey syrup
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Irresistible modern twist on classic baklava dessert.
Ingredients:
  • Melted butter, to grease
  • 215g (1 cup) caster sugar
  • 250ml (1 cup) strong brewed espresso coffee
  • 125ml (1/2 cup) honey
  • 2 x 100g pkts slivered almonds
  • 1 x 200g pkt pecan nuts
  • 5.00 gm ground cinnamon
  • 1 tsp ground cardamom
  • 18 sheets filo pastry
  • 125g butter, melted
Instructions:
  • Preheat the oven to 160°C and generously brush a 19 x 29cm slice pan with melted butter.
  • In a saucepan, gently heat the sugar, coffee, and honey while stirring for 5 minutes until the sugar dissolves and the syrup slightly thickens. Take off the heat.
  • In a food processor, finely chop the almonds and pecans. Then, transfer them to a bowl and mix in the cinnamon, cardamom, and 125ml (1/2 cup) of the coffee syrup until well combined.
  • Lay the filo on a clean work surface and cover it with a clean tea towel followed by a damp tea towel to keep it from drying out. Brush one sheet with melted butter, then layer another sheet and brush with butter. Repeat with 4 more sheets. Fold the stack in half and trim it to a 20 x 30cm rectangle. Repeat this process to create two more filo stacks. Place one filo stack in the prepared pan, spoon half of the nut mixture over it, and continue layering with the remaining filo stacks and nut mixture, ending with a layer of filo. Using a small sharp knife, cut the baklava diagonally into 3cm-wide strips, then cut diagonally in the opposite direction to create about 25 diamond-shaped pieces.
  • Bake until golden brown, then pour coffee syrup on top, let cool for 2 hours, and slice along the marked lines to serve.

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