|Photo: Baklava loaf recipe|
Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.
To Prep 0:35
To Cook 1:05
1/3 cup blanched almonds
1/3 cup walnuts
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 quantity Basic scone ingredients (see related recipe)
1 egg, lightly beaten
3/4 cup white sugar
1/4 cup honey
1/2 cup water
Step 1 Preheat panggangan to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.
Step 2 Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.
Step 3 Follow steps 1, 2 and 3 of Basic scone recipe.
Step 4 Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.
Step 5 Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
Step 6 Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.
Step 7 Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup.
Fat saturated 7.00g
Fat Total 18.00g
Carbohydrate sugars 37.00g
Carbohydrate Total 77.00g
Dietary Fibre 4.00g
All nutrition values are per serve.
Super Food Ideas – September 2004 , Page 84
Recipe by Dixie Elliott
Photography by Ben Dearnley
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