Blueberry Baklava
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Blueberry Baklava
Ingredient
1 1⁄2 cups of sugar
1 cup of water
2 cinnamon sticks
1 tsp of rose water
1 wedge of lemon
1⁄2 cup crushed pistachio nuts
1⁄2 cup of crushed walnuts
1 cup of clarified butter
2 tbs spoons of bread crumbs
1 packet of Filo pastry
200g of white chocolate buttons
1 punnet of blueberries
1 packet of Persian fairy floss
Method
Melt sugar in water, bring to the boil adding a lemon wedge, rose water and cinnamon. Cook for five minutes, then cool at room temperature.
Grind pistachio nuts, walnuts, breadcrumbs and a pinch of sugar, then add 3/4 of blueberries then set aside.
Warm butter, place 2 sheets of filo pastry on the table, brush with butter.
Place a wooden dowel about a half-inch in diameter above the bottom of the sheet, sprinkle with the mixture from left to right side - then roll the dough loosely.
Place your fingers at the ends of the dough and gently push towards the centre, crimping the dough as you go. Then push the dough off the dowel.
Roll the baklava into a spiral and place on a tray.
Use all remaining filo the same way placing each piece closely to one another to stop them from opening up as they cook. Bake at 170c until golden brown.
Soon as they come out of the oven pour over the syrup and set aside until cool. Finish with melted white chocolate, Persian fairy floss and remaining blueberries, enjoy!
Recipe by Philip Vakos
