When I moved to London, I got to taste this Middle-Eastern treat again and fell in love with it immediately. I was lucky enough to live near one of the most famous baklava destinations and going out for a piece of baklava and an espresso had become a weekend ritual for me and my then boyfriend.
INGREDIENTS
SYRUP
¾ cup / 180 ml freshly squeezed orange juice (or water + lemon juice to taste)
¼ cup / 60 ml maple syrup
½ vanilla bean, seeds scraped
BAKLAVA CIGARS
1 cup / approx. 130 g almonds
1 cup / approx. 100 g walnuts
zest of 1 lemon
zest of 1-2 oranges
1½ tsp ground cinnamon
1/8 tsp fine sea salt
¼ cup + 1 tbsp / 75 ml maple syrup
3 vegan filo pastry sheets (mine were 35 x 46 cm / 14 x 18 “), thawed*
2 tbsp mild olive oil
1 tbsp shelled pistachios, very finely chopped
METHOD
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