Honey Roast Cashew & Sesame Baklava
Cooking time45 minutes
Prep time30 minutes
Servings1 portions
Ingredients
- 2 x pkts of Filo pastry (12 sheets)
- 150g Stork block, melted
- 200g honey roast cashew nuts
- 25g sesame seeds plus 1 tbsp
- 2 tbsps caster sugar
- 300ml water
- 350g caster sugar
- 125ml honey
- Zest of 1 lemon
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Blitz the cashews in a food processor to chop fairly finely. Combine the cashews with the 25g sesame seeds and 2 tbsps sugar in a bowl and set to one side.
- Cut the 12 sheets of Filo pastry in half. Brush an 8” square tin well with the melted Stork and line the base with a piece of Filo. Layer half of the filo pieces in the base of the tin, brushing each well with the melted Stork.
- Add the nut and sesame mixture and then top with the remaining sheets of Filo, brushing each with melted Stork as before. Trim the pastry neatly around the edges.
- Brush the top of the Baklava with the remaining melted Stork, scatter with the tablespoon of sesame seeds and score the top in a diamond pattern. Bake in the oven for 45 minutes until golden.
- Place the water, caster sugar, honey and lemon zest in a pan and heat gently until the sugar has melted. Simmer for 15 minutes until the syrup has thickened and reduced by 1/3.
- Spoon half of the syrup over the Baklava and allow to stand for 5 minutes before spooning over the remaining syrup. Allow to cool. Serve.
