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Mascarpone

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.

You'll need

200 gm walnuts 1 tbsp caster sugar 1 tsp ground cinnamon 12 filo sheets 125 gm butter, melted   Halva ice-cream 1 litre good-quality vanilla bean ice-cream, softened 150 gm halva, diced, plus extra, shaved, to serve   Honey syrup 90 gm honey 55 gm caster sugar

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2010

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