Title: Baklava Cigars
Broadcast: Episode 12, 23rd September 2018
Presenter: Nikki Heyder & Theo Kalogeracos
- 800gm walnuts (coarsely ground)
- 1 pack Filo pastry sheets
- 300gm butter melted
- 1 tablespoon cinnamon
- 2 cups water
- 1 1/2 cups sugar
- 10 cloves (whole)
- Juice of 1/2 lemon
- Preheat the oven to 180c
- Mix the walnuts, sugar, and cinnamon in a food processor and blend till a fine but crunchy texture, put into a bowl and set aside.
- Take out sheets of Filo keeping it in the wrapper and place on bench and cover with a tea towel, so it doesn’t dry out.
- Cut the sheets in half to make two stacks.
- Melt the butter, as you will use this to grease the baking dish and stick the edges of your filo down.
- Grease your baking dish with the butter so the surface is completely covered with butter – This will ensure your baklava does not stick to the pan.
- To assemble the baklava, begin by placing a sheet of filo down on the bench on top of each other and brush with melted butter. Place another sheet of filo on top.
- On top of this second sheet brush the edges with melted butter, and place two table spoons of nut mixture along the base. Brush some melted butter in front of the nut mixture.
- Roll the filo over the nut mixture to a cigar shape and once covered fold the edges in, place some butter along the edges and continue to roll to a cigar shape. and continue to roll. Place in your baking dish.
- Continue this process until all the nut mixture is all used.
- Brush some of the remaining butter over the top of the cigars.
- Bake in a preheated oven for about 30minutes or until the filo turns brown.
- While the cigars are cooking you can make the Syrup
- In a medium saucepan, combine the water and the sugar.
- Add the cloves and simmer over medium-high heat for about 20 minutes. You want the syrup to be slightly thickened. Stir in the lemon juice. Allow the syrup to cool slightly.
- When the baklava is out of the oven and still warm, ladle the syrup carefully over the entire dish, allowing the cigars to absorb the syrup.
- Baklava can be refrigerated or stored at room temperature.
With thanks to,