Ingredients

Method

• 4 T ghee, melted
• 250 g Woolworths frozen phyllo pastry, thawed
• 250 g sugar
• 1 cup water
• 1 ClemenGold, zested and juiced
• 100 g walnuts, toasted
• 100 g pistachios, toasted
• 100 g almonds, toasted
• 4 T honey

Method

Ingredients

1. Line a large baking tray with baking paper.

2. Brush each sheet of phyllo pastry with the melted ghee, making 3 piles of 3 layers. Working with the widest part of the pastry facing you, cut each pile into 6 long triangles, each with a 5 cm-wide edge. Freeze until required.

3. Combine the sugar and water in a medium saucepan, stirring until all the water has been absorbed. Bring to a simmer over a low heat, then increase the heat to medium-high and boil for 5 minutes. Remove from the heat, then add the ClemenGold zest and juice.

4. While the syrup is boiling, crush the nuts separately in a mortar and pestle until a medium to fine texture has been reached. Combine, reserving 2 T crushed pistachios for topping. Mix the mixed crushed nuts with the honey.

5. Preheat the oven to 180°C. Remove the phyllo triangles from the freezer, then place 1 T nut-and-honey mixture on the widest edge of each triangle, then roll the widest edge towards the point of the triangle creating a croissant-style baklava roll-up.

6. Place each roll-up on the prepared baking tray, cover generously with the citrus syrup and bake for 20–25 minutes, or until slightly caramelised and gooey. Top with the reserved pistachios before serving.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom