adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nut-free fruity baklava
Nut-free fruity baklava
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Ingredients:
  • 85.00 gm desiccated coconut
  • 187.50 ml dried apricots, chopped
  • 187.50 ml currants
  • 53.75 gm caster sugar
  • 2.50 gm ground cinnamon
  • 15 sheets filo pastry
  • 200g unsalted butter, melted
  • 28.60 gm honey
  • 1 tsp finely grated orange rind
  • 215.00 gm caster sugar
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Combine coconut, apricots, and currants in a food processor and pulse until finely chopped. Transfer the mixture to a bowl and mix in the sugar and cinnamon.
  • Prepare a 3cm-deep, 20cm x 30cm (base) lamington pan by lightly greasing it. Lay the pastry on a clean work surface and cover it with a damp tea towel to keep it from drying out. Brush one pastry sheet with melted butter, layer another sheet on top, and brush with more melted butter. Fold the sheets in half, then press them into the pan evenly.
  • Sprinkle 1/2 cup of coconut mixture over the pastry. Brush one sheet of pastry with melted butter, fold in half, and place on top of the coconut mixture. Sprinkle with 2 tablespoons of coconut mixture. Continue layering with the remaining pastry sheets, butter, and coconut mixture, ending with a pastry sheet. Trim the edges.
  • Carefully cut into thirds lengthwise and then crossways diagonally to create 16 diamond-shaped pieces. Bake at a high temperature for 30 minutes, then reduce the heat and continue baking until golden, about 10 to 15 minutes more.
  • Prepare the syrup by combining honey, cinnamon, orange rind, sugar, and 2/3 cup of cold water in a saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Reduce heat to medium and simmer for 5 minutes until the syrup slightly thickens. Pour the hot syrup over the hot baklava, allowing it to cool in the pan before serving.

Similar Recipes