Prep 20 mins
Cook 15 mins
A delicious-sounding, quick and easy recipe for baklava made with hazelnuts, blueberries and filo pastry. Different from the other baklava recipes I found already posted. Certainly not "authentic", but rather a 2005 evolution from the traditional baklava - which I love. I received this recipe in an email this morning from the 'Simply Great Meals' website and, knowing that most people love blueberries, decided to share it. My guess is that the baklava would be good served with honey - a gesture towards traditional baklava - or to be really 2005: with maple syrup or a berry sauce. The recipe makes 10 baklava. How many that would serve depends of course on what else has already been eaten and on whether you serve it on individual serving plates or on ONE serving plate. I've stated that the recipe would serve 8. When I make this, I'll undoubtedly play around with sneaking in a few extra ingredients, but this is the recipe I received from 'Simply Great Meals'; all I've done is to add the first instruction: soggy blueberries would probably result in soggy baklava. I see no reason, by the way, why this recipe couldn't be made with fresh blueberries.
- 425 g john west blueberries, well drained and placed onto absorbent paper towelling
- 100 g ground almond meal
- 50 g hazelnuts, chopped
- 2 tablespoons caster sugar
- 1⁄2 teaspoon cinnamon
- 10 sheets phyllo pastry
- olive oil, spray
- icing sugar, for dusting
- Drain the blueberries thoroughly in a colander, add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two. Then pat dry with the paper towelling.
- In a medium bowl combine the nuts, sugar and cinnamon.
- Gently fold in the thoroughly drained John West Blueberries.
- Place the pastry sheet onto the bench with the longest edges horizontally in front of you, spray 1 sheet of pastry with cooking spray, arrange 2 tablespoons of the blueberry nut filling along the longest edge, fold over and roll up.
- Spray the rolled pastry with more oil, coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan. Repeat with the remaining pastry and filling.
- Spray the baklava with a little extra oil and bake in a preheated oven at 200ºC for 15 minutes.
- Dust with icing sugar and serve.
- SERVING OPTIONS: Serve with honey, maple syrup or a berry sauce.
I kind of made the assumption that almond meal was finely ground almonds. These were very nice on the dessert tray I brought over to a friends house this weekend.