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Coffee Baklawas
Ingredients
16
items
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For the syrup:
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2 cups sugar or 400 g
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1 cup water or 250 ml
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1 tablespoon lemon juice
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For the baklawas:
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15 sheets filo pastry, thawed if frozen
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¾ cup butter or 150 g, melted
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½ cup pine seeds or 75 g, ground
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¼ cup sugar or 50 g, mixed with the ground pine nuts
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1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts
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For the filling:
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1½ cups unsalted cashew nuts or 225 g
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1 cup pine seeds or 150 g
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4 slices toast bread, crust removed
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1 tin Nestlé® Sweetened Condensed Milk or 397 g
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2 tablespoons rose water
How to prepare
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To prepare the syrup:
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In a small pot, dissolve sugar in water and bring to a boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.
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To prepare the filling:
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Combine all ingredients for the filling in a blender and beat until well combined. Set aside.
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To prepare Baklawas:
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Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.
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Carefully spoon the filling all over the pastry.
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Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with some pine seeds mixture.
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Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.
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Brush the surface with melted butter, then cut the pastry and filling as parallel lines to get diamond shaped pieces.
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Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.
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Pour the cold syrup over the baklawa as soon as it comes out of the oven.
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