Biscoff Baklava

To make syrup add the syrup ingredients altogether into a saucepan without stirring and boil for 5 minutes then take off heat to cool while you assemble the Baklava. Hint — For a crunchy Filo, you need cool syrup added to a hot tray of Baklava OR hot syrup to a cold tray. Preheat oven to 165 degrees fan forced. 170 for conventional. Mix the crushed biscuits with the spices and sugar and set aside. 

Remove Filo pastry from fridge and let it come to room temperature Unroll and place under a clean damp tea towel. (This is to avoid it cracking) Assemble remaining ingredients, you need to work fast to avoid the pastry drying out.

Brush base of baking tray with the melted butter. Place a sheet of pastry and brush with the melted butter. Add 7 sheets of pastry for the base, brushing each sheet well with melted butter. Sprinkle 2 tablespoons of the crushed Biscoff biscuit mix onto the pastry then drizzle over half the warmed Biscoff spread and top with another 2 tablespoons of crushed biscuit mix. (You will have biscuit mix left over, you can sprinkle some over the top if you like. I keep in a sealed container for next time to make another tray of Baklava) 

Add 5 sheets of pastry, brushing well with the melted butter on each layer of pastry. Sprinkle 2 tablespoons crushed biscuit mix and drizzle the remaining warmed Biscoff spread and another 2 tablespoons of crushed biscuit mix. Place remaining pastry (should be another 7-8 sheets) brushing well with butter between each sheet.

Using a sharp knife carefully cut into pieces. Brush top with butter and place into preheated oven for 40 minutes.

As soon as you remove it from the oven, pour over the cooled syrup and set aside. After 20 minutes remove one small corner and place tray on an angle to drain away some of the syrup so it doesn't become soggy. Remove about 2 tablespoons of syrup and let the rest remain in the tray. Set aside cool and enjoy.