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Recipe by: Tumi Mogoai 
Servings: 18
Cooking time: 1hour 30 min
1 package phyllo pastry
2 cups chopped nuts, I use pistachios, cashews, and almonds
1 cup butter, melted
1 tsp ground cinnamon
1 cup water
1 cup white sugar
Peel of 1 orange
1 tsp vanilla extract
½ cup honey
½ cup chocolate, chopped
⅔ cup cream
Preheat oven to175°C. Butter the bottoms and sides of a 9x13 inch pan or any other baking tray with high edges.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo pastry and cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crispy.
Make sauce while baklava is baking. Boil sugar, orange peel and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately pour sauce over it. Let cool and serve. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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