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ClemenGold

Fried halloumi with ClemenGold-and-date syrup

Cheese recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Smoked trout with ClemenGold salad

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Pork chops with roasted cabbage and apples

Apple recipes

Pork chops with roasted cabbage and apples

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Air-fryer roast chicken

Air-fryer recipes

Air-fryer roast chicken

1 hour 20 minutes

ClemenGold tiramisu

Citrus recipes

ClemenGold tiramisu

Milk tart-inspired baked custard

Milk tart

Milk tart-inspired baked custard

1 hour 10 minute

Sticky orange chicken casserole

Chicken recipes

Sticky orange chicken casserole

45 minutes

Mandazi with ClemenGold-infused chocolate sauce

Chocolate recipes

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Zabaglione with strawberries

Berry recipes

Zabaglione with strawberries

10 minutes

Jalebi ice-cream sandwiches

Diwali recipes

Jalebi ice-cream sandwiches

20 minutes

ClemenGold baked custard

Citrus recipes

ClemenGold baked custard

20 minutes

Baklava roll-ups

Sweet treat

Baklava roll-ups

25 minutes

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Baklava roll-ups

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

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

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