Baklava Tart

A childhood favourite made to share.

Growing up in Western Sydney, there was an abundance of Arabic and Mediterranean cafes and restaurants around. But my favourite place to eat was my Jordanian best friend’s house. I was there in a heartbeat whenever her mother made baklava! (Shout out to Mrs Hanania ❤️).

Today, I have found my own ‘Nonna Lizzie’ version of baklava… also in a tart form so it’s more shareable. As I can’t eat almonds. I’ve substituted it with more pistachios and walnuts for the nut mixture. Here’s the recipe, enjoy! xx

Ingredients

Nut Mixture

• 1 1/2 cup pistachios

• 1 1/2 cup walnuts

• 1/3 cup maple syrup

• 1 tablespoon of rose syrup

• 1/4 cup water

• Pinch of sea salt

Pastry

• Filo pastry

• Melted butter

Honey Orange Syrup

• 1/2 orange juice

• 1 tablespoon of honey

• 1 tablespoon of water.

Method

1. BLEND the nuts in a Nutribullet/ food processor.
2. MIX all the dried nuts with water and the maple and rose syrup.
3. LAYER 2-3 filo pastry sheets on the bottom of a pie tin. Coat each layer generously with melted butter.

Crushed walnuts and pistachios.

Layering filo pastry, butter and nut mixture.

4. ADD 3 spoonfuls of the nut mixture in top of the filo pastry.

5. PLACE 2 layers of filo pastry on top of the nut mixture, making sure to coat with melted butter in between pastry sheets.

6. REPEAT steps 4-5 until the mixture is complete. On the last layer of filo pastry, break the sheet into pieces and place them on top (this helps with the flakiness on the top). Tuck in the sides of the pastry so the nut mixture is covered.

7. BAKE for 35 minutes (or until golden) at 180 degrees on the fan setting.

8. PREPARE the honey orange syrup by mixing the orange juice, honey and water on low heat for 5 minutes.

7. DRIZZLE the honey syrup all over the tart while it’s still hot from the oven. Optional to add extra crushed pistachios, honey and dried rose petals on top.

This recipe is not too sweet for a traditional baklava, as there is less syrup. It’s a perfect afternoon snack or dessert to share with friends. I also LOVE to serve/ eat it with some vanilla ice cream. Enjoy! xx

Slightly golden (could even go another 3 minutes in the oven)

Ready to eat!!

Tips:

• Make sure to thaw the filo pastry before cooking, as it makes it easier to play with.

• I can’t eat almonds, but usually you can add in almonds in the nut mixture. Just keep the measurement total to 3 cups for the nut mixture.

• You don’t need a lot of the honey orange syrup. Just enough to drizzle on the top. However, if you really love extra syrup you can add more honey, water and orange juice to the pan.

Recipe and photo for The Rare Honey Company.

Served this Baklava Tart during out Moroccan Night at home.

Lizbeth Pal-DevelterSeptember 20, 2021Comment

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