Mince Pie Baklava
If you’re tired of the same old boring mince pie, why don’t you try this exotic baklava mince pie. Be warned, this recipe is not for beginners!
Quick Stats
Moderate
15-20 Pieces
30 minutes bake time
Mince Pie Baklava
If you’re tired of the same old boring mince pie, why don’t you try this exotic baklava mince pie. Be warned, this recipe is not for beginners!
Ingredients
- 50g butter, melted
- 1 x 270g pack Jus-Rol Filo Pastry
- 200g ground hazelnuts (or almonds)
- 200g mincemeat
- 50g chopped hazelnuts
- 50g chopped walnuts
- 1 tsp ground cinnamon
- Juice and zest of 1 orange
- 40g golden caster sugar
- 3 tbsp runny honey
Equipment required
- 35xm x 10cm fluted tart tin
- Pastry Brush
Techniques Used
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How to Make Baklava
How to Make Baklava
- Open out the defrosted filo sheets and have ready an ovenproof dish or tin – lightly greased with melted butter. Lightly brush the top sheet of pastry with butter.
- Lay the sheet in base of tin – allowing it to hang over the sides.
- Brush a second sheet and lay it in the tin at right angles to the first sheet.
- Spoon half the filling mixture onto the pastry and spread evenly over base.
- Fold in excess overhanging pastry to cover filling.
- Lightly brush with butter.
- With a further two sheets of pastry repeat the above process.
- Spoon remaining filling over pastry and level, and again fold in excess pastry and brush with melted butter.
- Lightly brush and fold or pleat remaining pastry sheets – one at a time, over the filling – but with the excess at the sides still overlapping the edges.
- Tuck in the excess pastry down around the sides.
- With a sharp knife make parallel cuts across the baklava – cutting right down to the base.
- Turn the tin and make further cuts so that the pastry is cut in diamond shapes as shown.
- Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx 20 minutes until pastry is golden brown.
- Remove from oven and immediately pour over the cold syrup – allow to stand and cool before serving.
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
Method
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Grease a 20cm x 30cm tin with a little of the butter. Press in a sheet of filo, leaving the excess overhanging, and brush with more melted butter. Add a second sheet, crossing the pastry in the other direction. Brush again with butter, and repeat using 3 more sheets of the pastry, criss-crossing the direction each time.
- Mix together the ground nuts, mincemeat, hazelnuts, walnuts, cinnamon, orange zest and sugar. Add the mixture to the tin and flatten it evenly to firm up. Fold over the overlapping pastry, back over the filling. Brush with butter and top with the final two sheets, brushing butter between layers and folds.
- Brush the top with more melted butter, and then using a sharp knife cut diagonal or straight lines through the top layers of pastry to make diamond or square shapes. Bake for 25-30 minutes until golden brown.
- When the baklava comes out of the oven, mix together the orange juice and honey and brush all over the top. Allow to cool completely before following the cuts you made before baking, to completely cut into pieces.
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