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Macadamia baklava
Macadamia baklava
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Modern twist on classic baklava with local macadamia nuts.
Ingredients:
  • 150g caster sugar
  • Zest and juice of 1 lemon
  • 150g macadamia
  • 150g walnut
  • 12.00 gm sesame seeds, toasted
  • 7.50 gm ground cinnamon
  • 9 sheets filo pastry
  • 100g unsalted butter, melted
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 170C. In a saucepan, combine sugar, lemon zest, lemon juice, and 2/3 cup (165ml) water over medium heat. Stir until the sugar dissolves. Let it simmer for 5-6 minutes until thick enough to coat the back of a spoon. Allow the syrup to cool.
  • Combine macadamia nuts, walnuts, sesame seeds, and cinnamon in a food processor. Pulse until finely ground. Add 1/4 cup (60ml) syrup and blend until mixture forms a sticky dough.
  • Lay down a sheet of filo on a work surface and generously brush it with melted butter. Continue layering 2 more sheets of filo on top, creating a beautiful stack of filo sheets.
  • Take one-third of the nut mixture and sprinkle it over the bottom third of the pastry. Roll the pastry up starting from the shorter end. Slice the log diagonally into three equal pieces. Place the baklava, seam-side down, on a baking tray and brush with melted butter. Repeat the process twice with the remaining filo and nut mixture.
  • Bake until golden and crispy for 20-25 minutes. Remove from oven and immediately drizzle with the remaining syrup while hot.
  • Before serving, neatly trim any uneven ends of the dish, then sprinkle generously with extra macadamia nuts and delicately dust with a layer of icing sugar.

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