Baklava Finger’s

  • Baklava Finger’s
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 12 x sheets of fillow pastry
  • 100 g dairy free margarine (nuttelex)
  • 150 g raw sugar
  • 1/2 x glass of rice mal syrup -- pure harvest from coles
  • 1 Tbls rosewater
  • 200 g raw pistacios - grated
  • 100 g raw walnuts - grated
  • 2 Tbls dutch cinnamon

Method

First of all, start with the raw pistazio’Start with the Syrup.
Add the raw sugar, rice malt syrup, water, rose water into a pot and heat until the sugar has resolved. Turn off the heat and set aside!

Start with the Syrup.
Add the raw sugar, rice malt syrup, water, rose water into a pot and heat until the sugar has resolved. Turn off the heat and set aside!

Also melt your margarine and get started to fill the dough.

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Add the grated nuts into a bowl and add the cinnamon and oil — mix well.

Now start to lay your first layer of dough — spread with the melted margarine, top with another sheed and repead. Do that with 4 sheet’s per roll.
Add the nuts on the upper edge and start to roll the nuts with the dough …

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Roll it as tight as you can until half of the dough sheet, cut it half way and push together the ends and cut into 3 pieces.
Repead with the rest of the dough sheet to make another roll. So you get 2 rolls out of 1 dough layer.

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Add into a baking dish and spread with the Margarine.
Preaheat oven to 170C° and bake until golden brown.
That should only take 15 – 25 min.

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When ready get it out of the oven and fill over your syrup immediately whilst hot!
Cover the Baklava pieces well with the syrup and give it a rest until cool.When ready sprinkle over your fine grated pistacios and ENJOY

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