Cherry Baklava
By Chelsea SugarPage views: 6092
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0 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 1 hrs
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Serves
10
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
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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