Hazelnut, Chocolate and Date Baklava
Photography by Aaron McLean.
The baklava are best served on the day of making. If you do make them ahead, reheat in a 180˚C oven for 3-4 minutes to re-crisp them, but cool before serving.
INGREDIENTS
6-8 sheets filo pastry
½ cup melted butter
Filling
70 grams hazelnuts, roasted and chopped
1/3 cup brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon each ground cloves and cardamom
50 grams dark chocolate (68% cocoa), chopped
¼ cup finely chopped dates
To serve
icing sugar for dusting
rose Turkish delight, optional
METHOD
Preheat the oven to 180˚C.
Filling: Put all the filling ingredients into a food processor and pulse until finely chopped but not turning into a paste. Any large pieces of filling will rip the pastry when rolled.
To assemble: Lay one sheet of filo on the bench with the short end towards you. Keep the remaining pastry covered with a damp tea towel to prevent it drying out.
Brush half the sheet with butter and sprinkle with three tablespoons of filling. Fold the top, un-buttered half, over the filling. Brush with butter. Cut into 3 x 7 cm wide strips and roll up firmly into small cigars. Brush with butter and place on a lined baking tray. Repeat with the remaining pastry and filling, wiping the bench clean before laying out the next sheet of filo.
Bake for 8-10 minutes until golden, turning the tray halfway through for even browning. Transfer to a cooling rack.
To serve: Dust with icing sugar and arrange on a platter with the Turkish delight. Makes about 18 baklava.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.