Nothing says Greek sweets like nuts and filo; these pastries, called floyeres, are basically rolled baklava.
- 200 gm walnuts
- 1 tbsp caster sugar
- 1 tsp ground cinnamon
- 12 filo sheets
- 125 gm butter, melted
- 1 litre good-quality vanilla bean ice-cream, softened
- 150 gm halva, diced, plus extra, shaved, to serve
- 90 gm honey
- 55 gm caster sugar
- 1For 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.
- 2Preheat 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.
- 3For 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.