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Maggie Beer

Sangiovese honey baklava 02

Sangiovese Verjuice and Honey Baklava

Sangiovese honey baklava 02

Step 1: Heat the oven to 180C.

Step 2: Mix the walnuts, sugar and cinnamon in a bowl. Butter a 30 centimetre by 18 centimetre roasting tray. Cover it with five sheets of pastry, buttering each layer before lifting from the stack. Allow the excess pastry to hang over the edge. Spread on half of the walnut filling. Cover with three more layers of buttered pastry and spread over the rest of the filling. Fold over the edges, enclosing the filling, and cover with the remaining pastry. Cut away the excess pastry so that it fits the dish.

Step 3: Cut the baclava into little squares without cutting all the way to the base. Sprinkle on a little cold water with the tips of your fingers to prevent the edges from curling up, and bake for 20 minutes. Turn the heat up to 190C and cook for 10 more minutes until lightly golden. Take it out of the oven and leave to cool slightly.

Step 4: For the syrup, boil all the ingredients except for the honey for 5 minutes. Add the honey and simmer for 5 more minutes, stirring constantly until lightly thickened. Discard the cinnamon stick and pour the syrup slowly over the balcava. Leave to stand for 10 minutes so the baclava can absorb the syrup and become moist. Cut and lift the pieces out one by one.

Serving Suggestion: Perfect with a shot of strong espresso coffee.

Ingredients

  1. 200g 2 cup walnut roasted, skins rubbed and roughly chopped
  2. 1 tbspn caster sugar
  3. 1/2 tspn cinnamon ground
  4. 75g butter melted
  5. A little cold water
  6. 20ml 1 tbspn lemon juice
  7. 30g 1 tbspn honey

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