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Baklava with Rose & Rhubarb

Baklava with Rose & Rhubarb

The perfect treat for afternoon tea, this flaky, traditional baklava is delicately flavoured with rosewater - but rhubarb is the star ingredient.

Baklava with Rose & Rhubarb

 

Makes 24

 

Ingredients:

  • 250g rhubarb stalks, trimmed, finely chopped
  • ½ cup caster sugar
  • 1 tsp each ground ginger and cinnamon
  • 1 tsp finely grated ginger
  • 200g walnuts
  • 200g pistachios
  • 200g almonds
  • 21 sheets filo pastry
  • 125g unsalted butter, melted
  • Rose petals, to sprinkle
  • 1 tbsp finely chopped pistachio, to sprinkle

For the syrup:

  • ½ cup honey
  • ¾ cup caster sugar
  • 3 rhubarb stalks, trimmed and chopped
  • 2 tsp rosewater

 

Method:

  1. Preheat oven to 200°C (180°C fan forced). Place the rhubarb in a large bowl, add the sugar, cinnamon and fresh and ground ginger and toss to combine. Place walnuts, pistachios and almonds in a food processor and process until finely chopped. Add to the rhubarb and toss to combine.
  2. Brush the base and sides of a 10 x 26cm slice tin with butter. Place the filo on a bench, using the tin as a guide cut the sheets to fit and place under a clean, damp tea towel. Brush one sheet of filo with butter, top with a sheet and continue layering with 6 more sheets to have 7 layers. Place in the base of the tin. Sprinkle with half the rhubarb and nut mixture.
  3. Repeat buttering and layering with another 7 sheets of filo. Place on top and sprinkle with remaining nut mixture. Repeat buttering and layering with the last 7 sheets of filo and place on top. Using your hands, press filo gently to compress slightly. Brush top with butter. Refrigerate for 10 minutes. Using a small sharp knife, cut 5cm diamond pattern into the filo. Place on a baking tray and bake for 40 minutes or until golden.
  4. While the baklava is baking, make the syrup. Combine honey, sugar, rhubarb and ¾ cup water in a small saucepan over low heat. Cook stirring for 3 minutes, take off heat and add the rosewater. Strain through a fine meshed sieve and discard the rhubarb.
  5. While the baklava is warm, pour the syrup over the baklava. Set aside to cool. To serve, sprinkle with rose petals and pistachios.

 

Smart Tip:

This baklava can be stored in an airtight container for up to a week. It is also great to freeze but freeze the rhubarb syrup separately. Thaw in the refrigerator and serve drizzled with the rhubarb syrup to serve. One x 375g packet of fresh filo will provide 21 sheets.

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