Chelsea

Chelsea Trusted 135 Years SPOT

Cherry Baklava

By Chelsea Sugar
Cherry Baklava
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs
  • Serves
    10
Ingredients

    PASTRY:
    500g Filo Pastry
    300ml Fresh Cream
    1 Cup Chelsea Caster Sugar
    2 Cups Pitted Cherries
    1 Cup Sunflower Oil
    10g Baking Powder
    10g Vanilla Sugar
    3 Eggs

    SYRUP:
    2 Cups Chelsea Caster Sugar
    1 cup water
    1 Juice of Lemon

Method

    1 : Halve filo pastry into 250g portions.
    2 : Beat eggs and Chelsea Caster Sugar with whisk, then add cream, oil, baking powder and vanilla sugar.
    3 : With first half of filo pastry, take one sheet at a time. Place in a baking dish that has been lightly oiled and with a pastry brush, brush each sheet leaving the last sheet un-oiled (not to be brushed with egg mixture). On the last unbrushed sheet place the cherries which have been drained.
    4 : With the second half of the Filo Pastry, again brush each sheet right to the last sheet, then with a sharp knife slowly cut into squares.
    5 : Bake for one hour at 160 degrees celsius ten minutes before baking time is up, prepare the syrup, boil for five minutes.
    6 : Take baklava from the oven and pour the syrup over evenly, straight away whilst hot and then allow to cool.

    SYRUP:
    Boil ingredients together for five minutes.

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