Quick-and-easy air-fryer baklava
6
Easy
20 minutes
10 minutes
"In my home we try to eat healthier meals during the week and reward ourselves with a sweet treat over the weekend. The pastry for this cheeky air-fryer baklava is made using leftover samoosa pastry! This is definitely something the kids will love helping you make." – Fayruza Abrahams
Ingredients
Method
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For the syrup:
- 1 cup water
- 300 g sugar
- ½ lemon, peeled
- ¼ cup honey
- 24 samoosa pastry sheets
- ½ cup salted butter, melted
- cinnamon sugar, for sprinkling
- 75 g pistachios and walnuts
- pomeranate rubies, for serving (optional)
Method
Ingredients
1. To make the syrup, boil the ingredients until dissolved and pourable. Set aside and reheat just before using.
2. Use 1 samoosa sheet to make 2 baklava tubes. Roll the pastry sheet around your finger or use cigar baking rods to form your tube. Glue the edge together with a lick flour-and-water paste. Cut each tube in half with a sharp knife, forming 2 tubes. Repeat with the remaining pastry.
3. Drizzle with the melted butter and sprinkle generously with cinnamon sugar. Bake in air-fryer at 180°C until golden and about 4–5 minutes on each side, checking regularly.
4. Remove from the air-fryer and immediately pour over the hot syrup.
5. Garnish with the mixed nuts (and pomegranate rubies, if you like).
Cook's note: This is a different take on baklava – it has no filling but presents as crispy, hollow tubes. If you do not have samoosa pastry, you could use spring roll pastry cut into longer strips or the size of samoosa strips.
Find more Ramadan recipes here.
Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy
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