Baklava fingers with honey syrup and halva ice-cream

AT A GLANCE

  • Serves 12 people

Nothing says Greek sweets like nuts and filo; these pastries, called floyeres, are basically rolled baklava.

  • 200 gm walnuts
  • 1 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 12 filo sheets
  • 125 gm butter, melted
  •  
  • Halva ice-cream
  • 1 litre good-quality vanilla bean ice-cream, softened
  • 150 gm halva, diced, plus extra, shaved, to serve
  •  
  • Honey syrup
  • 90 gm honey
  • 55 gm caster sugar
01   For halva ice-cream, combine ice-cream and halva in a bowl, fold halva lightly through ice-cream and freeze until firm (2 hours). Makes 1 litre.
02   Preheat oven to 180C. Process walnuts, sugar and cinnamon until coarsely ground. Layer four sheets of filo brushed with melted butter, spread over one-third of walnut mixture, cut pastry into four widthways, then roll each into a cigar shape. Place on a baking tray lined with baking paper and brush with extra melted butter. Repeat with remaining pastry and nuts and bake until golden (15-25 minutes). Transfer to a heatproof shallow tray and set aside.
03   For honey syrup, combine ingredients in a saucepan with 60ml water and bring to the boil, stirring to dissolve sugar. Pour over baklava fingers, stand for 5 minutes, and serve warm with halva ice-cream and shaved halva.

Topics:

WALNUTS, GREEK, DESSERT, VANILLA, CINNAMON, ICE-CREAM, HONEY, PASTRY, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2010

Mar 2010

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