Ingredients
For the baklava
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
250g almonds, chopped
200g dried apricots, chopped into small pieces
2 tablespoons sesame seeds
2 tablespoons sugar
½ tablespoon cinnamon
For the syrup
1 and ½ cups sugar
1 and ½ cups water
1 cinnamon quill
½ cup honey
To decorate
2 cups dessicated coconut
Method
Before you begin this fillo pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
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