Moonlit Baklava Bites

Allergens

Tree nuts (walnuts, pistachios)

Ingredients

• 200g walnuts, finely chopped
• 250g filo pastry sheets (gluten
• free)
• 200ml melted butter
• 1 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2 cups hot water
• 2 tbsp lemon juice
• 60g crushed pistachios, for garnish

Instructions

1. Preheat your oven to 350°F (180°C). In a bowl, combine the chopped walnuts, sugar, cinnamon, and vanilla extract. Mix well.
2. Unfold filo pastry sheets on a clean surface. Cut them into 4x4 inch squares. Brush each square with melted butter.
3. Place two layers of filo in the bottom of a greased baking dish, brushing each layer with butter.
4. Layer the walnut mixture onto the filo sheets and add another two layers of buttered filo on top, pressing down gently to secure the layers. Repeat for three layers.
5. Brush the top layer with butter. Cut the pastry into diamond or square shapes.
6. Bake for 25 30 minutes, until golden brown and crispy. Allow it to cool slightly.
7. In a small saucepan, combine hot water and lemon juice. Bring to a boil and pour over the baklava bites. Let it soak for at least 30 minutes.
8. Serve the moonlit baklava bites in a plate, garnished with crushed pistachios.

Chef’s Insight

The art of baklava lies in its perfect balance of sweetness and crunchiness. Don't skimp on the melted butter - it's the key to achieving that flaky texture.

Notes

The lemon juice helps to keep the pastry crisp and prevents it from becoming soggy.