Raspberry Baklava

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8 Ingredients

Number of servings

250grams raspberries (plus extra to serve)
200grams ghee, melted
1tablespoons ground cinnamon
1 cup pure honey
12 sheets filo pastry
1 vanilla bean, split, seeds scraped
2tablespoons pistachios
450grams walnuts

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Chilled filo is ready to use, but if you’re using frozen filo, make sure it’s thawed before you start.

Method

Step 1 of 5

Preheat oven to 180°C. Grease an 18x28cm shallow baking dish with a little ghee.

Step 2 of 5

Place honey, vanilla bean and seeds and 1 cup water in a saucepan over high heat and bring to the boil. Cook for 5 minutes or until reduced slightly. Add raspberries and cook for 1 minute to soften slightly. Set aside to cool. Remove vanilla bean.

Step 3 of 5

Process walnuts in a small food processor until finely chopped and beginning to clump together. Transfer to a bowl, add 1/2 cup raspberry mixture, 1/4 cup remaining ghee and cinnamon. Stir well to combine.

Step 4 of 5

Place 1 pastry sheet on a work surface and brush with some of the remaining ghee. Fold into quarters to make a smaller rectangle. Brush with a little more ghee. Spoon 2 tbs walnut mixture along the short side, then roll up tightly. Transfer to dish and brush top with a little more ghee to keep moist. Repeat to make 12. Bake for 40 minutes or until golden. Drain excess butter from pan.

Step 5 of 5

Pour raspberry mixture over hot baklava. Stand to cool. Scatter over pistachios, top with extra raspberries, cut into pieces and serve.