Halva Baklava
This is a sweeter variation of the traditional baklava
Makes enough for: 1 baklava
Ingredients
for the baklava
- 300 g halva, roughly chopped
- 5 mls ground cinnamon
- Couple of rasps of freshly ground nutmeg
- 7 sheets store bought phyllo pastry
- 80 g butter, melted
for the syrup
- 200 g fructose
- 125 mls water
- 15 mls lemon juice
Method
for the baklava
- Preheat the oven to 180° Celsius
- Place the halva, cinnamon and nutmeg into a bowl and stir to combine
- Cut your pastry in half width wise and cover with a damp cloth
- Layer a sheet of the pastry into a brownie tin and brush on a generous amount of the butter
- Do this with 4 sheets in total and do not worry about tears and the overlap
- Spread half of the halva over the pastry
- Layer a sheet of the pastry carefully over the halva and brush on a generous amount of the butter
- Do this with 4 sheets in total
- Spread the rest of the halva over the pastry
- Top with the remaining sheets of pastry
- Trim the edges and score the top, edge to edge, into squares or rectangles
- Bake for 30 minutes
make the syrup while the baklava is baking
- Place the fructose and water into a sauce pan over a medium temperature
- Stir until the fructose dissolves and then bring to a boil
- Boil for 5 minutes then add the lemon juice
- Stir to combine and then set aside to cool
to finish
- Remove the baklava from the oven and pour the syrup over
- Leave to soak in before cutting through the pastry and serving