Baklava is one of those desserts with a reputation for being difficult to make, but this recipe is surprisingly easy. The rich, sweet flavour is usually complemented by a sprinkle of pistachio nuts, but this recipe replaces it with seeds to give you an omega boost.
Mixed seed baklava
250g Pouyoukas omega seed mix
50g Pouyoukas sunflower seeds
2 tablespoons (30ml) brown sugar
½ teaspoon (2,5ml) ground cinnamon
½ teaspoon (2,5ml) ground cloves
1 lemon zest
4 sheets filo pastry
150g butter, melted
1 cup (250ml) honey
1 lemon peel
4 whole cloves
1 cinnamon stick
- In a small bowl, combine the mixed seeds, sunflower seeds, brown sugar, ground cinnamon, ground cloves and lemon zest. Mix well and set aside.
- Lay one sheet of filo pastry on a clean work surface and cover the remaining with a clean, damp tea towel. Cut the filo pastry lengthways and in half again.
- Brush each square with butter, place some of the filling in the centre of each square.
- Tuck the sides of the pastry over the filling and gently roll up, sealing the edge with butter. Place seam side down onto a lined baking tray. Continue with the remaining pastry and filling.
- Brush the baklava with melted butter and scatter with any remaining filling or extra seeds.
- Bake in a preheated 180°C oven for 10-12 minutes or until golden.
- Place the honey, lemon peel, cloves and cinnamon stick in a small saucepan and heat slowly over a low heat.
- Remove baklava from the oven, place in a large baking dish and cover with warm honey. – AGT Foods (agtfoods.com)