This take on the baklava is made into delicious little clusters that can be eaten with yoghurt and fresh berries for a filling breakfast, or as a snack on their own.
- 70 g (¼ packet or 5 sheets) frozen filo pastry, thawed and dried
- ½ cup (70 g) pistachios, roughly crushed
- ½ cup (50 g) walnuts, roughly crushed
- ⅓ cup (50 g) sesame seeds
- ½ tsp ground cinnamon, plus extra for dusting
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp raw sugar
- ½ cup (125 ml) water
- ½ cup (100 g) raw sugar
- zest 1 lemon
- 1 tbsp lemon juice
- 1 cinnamon stick
- 3–4 cloves
- ⅓ cup honey
- 3 tbsp extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 175°C. Line a 20 x 30 cm lamington tin with baking paper. Layer the filo pastry on the baking paper one at a time and lightly brush each layer with olive oil. Bake for 25 minutes, or until golden brown. Remove from the oven and allow to cool.
2. Crumble the dried filo pastry into a large bowl, then add the rest of the cluster ingredients and mix well.
3. To make the syrup, put the water, sugar, lemon zest and juice, cinnamon stick, cloves and honey in a saucepan.
4. Bring to the boil, then reduce the heat and simmer for 5 minutes.
5. Allow the syrup to cool completely, then whisk in the olive oil. Add the syrup to the cluster mixture and mix well.
6. Clean the lamington tin and line it with fresh baking paper. Spread the mixture into the tin and bake for 10–15 minutes, or until golden. Remove from the oven, allow to cool completely, then break the mixture into clusters. Store these clusters in an airtight container for up to 2 weeks.
The Heart Health Guide by Dr Catherine Itsiopoulos, Published by Macmillan, RRP $34.99, Photography by Rob Palmer.