Baklava fingers with honey syrup and halva ice-cream
Nothing says Greek sweets like nuts and filo; these pastries, called floyeres, are basically rolled baklava.
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Serves
12
Cooking Time
Prep time 20 mins, cook 20 mins (plus cooling)
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200 gm
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walnuts
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1 tbsp
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caster sugar
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1 tsp
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ground cinnamon
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12
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filo sheets
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125 gm
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butter, melted
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| Halva ice-cream |
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1 litre
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good-quality vanilla bean ice-cream, softened
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150 gm
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halva, diced, plus extra, shaved, to serve
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| Honey syrup |
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90 gm
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honey
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55 gm
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caster sugar
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1
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For halva ice-cream, combine ice-cream and halva in a bowl, fold halva lightly through ice-cream and freeze until firm (2 hours). Makes 1 litre.
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2
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Preheat oven to 180C. Process walnuts, sugar and cinnamon until coarsely ground. Layer four sheets of filo brushed with melted butter, spread over one-third of walnut mixture, cut pastry into four widthways, then roll each into a cigar shape. Place on a baking tray lined with baking paper and brush with extra melted butter. Repeat with remaining pastry and nuts and bake until golden (15-25 minutes). Transfer to a heatproof shallow tray and set aside.
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3
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For honey syrup, combine ingredients in a saucepan with 60ml water and bring to the boil, stirring to dissolve sugar. Pour over baklava fingers, stand for 5 minutes, and serve warm with halva ice-cream and shaved halva.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby