0:20 Prep | 0:35 Cook | Makes 8 | Capable cooks
This clever twist on baklava sneaks Turkish delight into little bundles.
4 sheets filo pastry
1/4 teaspoon orange rind, finely grated
1/2 cup fresh orange juice
1/2 cup caster sugar
2 tablespoons pistachios, chopped
4 (55g) pkt Fry’s Turkish Delight
40g butter, melted
Icing sugar mixture, to dust
Orange zest, to decorate
White chocolate curls, to decorate (optional)
Preheat panggangan to 180C/160C fan forced. Line a baking tray with baking paper. Combine the orange juice and caster sugar in a small saucepan over low heat and cook, stirring, for 2 minutes or until sugar has dissolved. Increase heat to medium. Simmer for 15 minutes or until thickened slightly. Remove from the heat and stir in orange rind. Set aside to cool and thicken.
Brush 1 filo sheet with a little melted butter and top with another filo sheet. Cut into quarters. Halve Turkish Delight bars lengthways and place 1 piece in the centre of each filo stack. Fold in the sides of the filo, then roll up to enclose the filling and form a log. Place on prepared tray. Brush tops lightly with a little butter. Repeat with remaining filo, butter and Turkish Delight to make 8 cigars.
Bake for 12-15 minutes or until golden. Set aside to cool slightly. Dust lightly with icing sugar. Drizzle with the orange syrup and sprinkle with the pistachio and orange zest. Decorate with chocolate curls, if using.
Author: Kathy Knudsen Image credit: Al Richardson Publication: Taste Magazine