A version of the classic Greek pastry with a filling of dried mango, dates and pistachio nuts. A beautiful sweet dessert.
60g reduced-salt margarine
2 tablespoons sunflower oil
80g dried mango, finely chopped
1/2 cup dried pitted dates, finely chopped
1/2 cup pistachio nuts, finely chopped
1 1/2 teaspoons ground cinnamon
20 sheets filo pastry, about 18x30cm each
2/3 cup clear honey
1/4 cup freshly squeezed orange juice
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Directions Preparation:30min › Cook:30min › Extra time:10min › Ready in:1hour10min
Gently heat the margarine and oil in a small saucepan until melted and blended. Remove the pan from the heat and set aside. Mix together the dried mango, dates, pistachios and cinnamon in a bowl. Set aside.
Preheat the oven to 220 degrees C. Lightly grease a shallow 18x28cm cake tin with some of the melted margarine mixture.
Place 1 sheet of filo pastry in the bottom of the tin, allowing the pastry to come up the sides if necessary, and brush sparingly with the melted margarine. Layer over 4 more sheets of filo, brushing each one lightly with the melted margarine. Spread with one-third of the fruit mixture and half the honey.
Repeat the layering of filo sheets and fruit mixture twice. Top with the remaining 5 sheets of filo, brushing each sheet with melted margarine. Trim the edges of the pastry to fit the tin.
Mark the surface of the pastry into 20 squares using a sharp knife. Bake for 15 minutes, then reduce the oven temperature to 180 degrees C. Bake a further 10–15 minutes or until crisp and golden-brown.
Meanwhile, gently warm the remaining honey and orange juice in a small saucepan until blended, stirring constantly.
Remove the cake tin from the oven and pour the honey and orange mixture evenly over the cooked baklava. Leave it to cool in the tin. When cold, cut into the marked squares for serving.