I had left over filo, so I decided baklavas were the go. Just a little bit of baklavas, just a brownie tin full. A thin brownie tin. Obviously I wasn't going to go out and buy extra filo (I definitely thought about it).
They turned out so beautifully, although they aren't as pastry-ish as traditional baklavas (as these are "leftover pastry baklavas'). I'm putting the little recipe up here. It's easy to adapt for larger amounts, but I'll make a full quantity as well and update the recipe next time I whip up a batch (this will be soon). Also, I forgot to take pictures of this being assembled. So I'll DEFINITELY have to make a new batch.
Ingredients:
Six sheets of filo pastry (about 125 grams) cut in half. If you have extra pastry, feel free to use it and just add more sheets to the top and bottom of the recipe.
60 grams coconut oil, melted. If you're using more filo, use a bit more oil.
50 grams of almonds
60 grams of pistachios
A quarter of a cup of caster sugar
Half teaspoon of cinnamon
Another half cup of sugar
Half a cup of water
A tablespoon of lemon juice
A quarter cup of maple syrup or agave
A tablespoon of orange blossom water
Instructions:
Preheat the oven to 180.
Cut the filo halves to fit the brownie tin.
Brush the brownie tin with coconut oil. Lay one of the sheets of filo into the bottom. Brush with oil, lay another sheet down, brush with oil, and repeat until you have six brushed sheets in the bottom of the tin (ie, half the total quantity of filo).
Be generous with the oil your brushing. This isn't diet food.
Put the nuts, quarter cup of sugar, and cinnamon in a food processor and mix it so the nuts are finely chopped.
Spread the nuts evenly over the oiled filo.
Place a piece of filo over the nuts. Brush with oil, lay another sheet down, brush with oil, and repeat with the remaining filo.
Brush the top with oil.
Cut the pastry into diamond shapes (or any shapes you want, really, basic squares is fine!).
Place in the preheated oven for about twenty minutes, until the top is browned but not too brown.
While the pastry is cooking, bring the remaining sugar, water, and lemon juice to the boil and cook for three minutes in a small saucepan. Take the pan off the heat and stir in the maple syrup and orange blossom water.
Put the syrup in the fridge while the pastry is cooking.
When the pastry is done, take it out of the oven. Pour the syrup over the top.
Leave it to sit for at least two hours, preferably overnight (that's never going to happen). Store in the fridge.
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