Baklava Tarts
Prep: 20 mins
Cook: 30 mins
Servings: 18
Our Baklava Tarts give all the flavours you love in traditional baklava in just a fraction of the time. With six layers of filo pastry, sticky syrup and a crunchy nut filling, you can have a delicious pastry snack in under and hour.
Ingredients
- 80g butter, melted
- 9 sheets Pampas filo pastry
Syrup:
- ½ cup water
- ½ cup CSR Caster Sugar
- ½ cup honey
- 2 tbsp lemon juice
- 1 cinnamon stick
Filling:
- 1½ cups walnuts
- ½ cup blanched almonds
- ¼ cup shelled pistachios
- ⅓ cup CSR Caster Sugar
- ¼ tsp cinnamon
- ⅛ tsp allspice
Method
- Pre-heat oven to 160°C fan-forced. Brush 18 x ⅓ cup capacity muffin pans with some of the melted butter.
- For the syrup, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 15 mins until thickened and syrupy. Remove cinnamon stick and cool.
- For the filling; place the nuts in the bowl of a food processor. Pulse until a coarse crumb is achieved, remove to a bowl and stir through the sugar and spices.
- Lay one sheet of the pastry onto benchtop and brush with melted butter. Place another sheet of pastry on top, continuing this process until you have 6 layers. Using a 9cm round cutter, cut out 12 rounds and press into prepared pans. Spoon in a heaped tablespoon of nut mixture, pressing down slightly.
- Repeat butter and layering process for remaining 3 sheets of pastry. Cut in half and place on top of each other with a layer of butter in between so you have 6 layers of pastry. Cut a further 6 rounds of pastry to line muffin pans. Bake for 30 mins until pastry is golden.
- Remove baklava from oven and spoon a tablespoon of syrup over each tart. Allowing to cool in the tray.
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