Baklava Loaf Recipe

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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
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 8

Ingredients

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

Honey syrup

3/4 cup white sugar
1/4 cup honey
1/2 cup water

Method

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.

Nutrition

Energy 2170kJ
Fat saturated 7.00g
Fat Total 18.00g
Carbohydrate sugars 37.00g
Carbohydrate Total 77.00g
Dietary Fibre 4.00g
Protein 10.00g
Cholesterol 54.00mg
Sodium 476.29mg

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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